There’s a seriousness and beauty to a food whose preparation begins with the need to dig a rather large hole. Though it might come as a surprise that throughout the global history of gastronomy, ...

Crouching over a brick-lined pit dug into the dirt at the edge of an urban vegetable garden, using the palm of his hand to judge the heat emanating from the earth covering the opening, chef Jose Avila ...

Barbacoa and Big Red: It's San Antonio's favorite weekend feast. Whether you're fresh out of church with the family, nursing a case of brown bag flu or just craving the best that beef can be, chances ...

Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs, using the meat to create traditional Hidalgo-style barbacoa that he sells street-side in Los Angeles.

Sequin-based pitmaster Adrian Davila shares his barbacoa technique. Credit: Photo Courtesy Davila's BBQ If you’ve ever wanted to prepare barbacoa like a pro, Sequin-based pitmaster Adrian Davila has ...

Carriqui Executive Chef Jaime Gonzalez helps keep the fire going in the kitchen and the smokehouse, where the pit slow-cooks barbacoa, brisket, chicken and cabrito. “Food brings people together, and ...

Star counterpart. But the pits are underground and a soup pot filled with a watery mix of vegetables, herbs, and chiles forms the first layer in a long process. A grate is placed on top of the pot and ...

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Two hours north of Mexico City, in the state of Hidalgo, is Actopan, commonly considered ...

An curved arrow pointing right. Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas is still being cooked low and slow inside of pit ovens. The restaurant's lamb barbacoa recipe ...