While it is true that lamb barbecue is prepared and enjoyed in many states of the country such as Tlaxcala, Querétaro, Puebla, the State of Mexico and Mexico City, It seems that none beats Hidalgo barbecue in flavor.
In fact, in Hidalgo there is a Barbecue Routewhere the lover of good food can visit three towns to savor this exquisite meat: Actopan, Ixmiquilpan and Villa de Tezontepec.
Origin of Hidalguense barbecue
It is believed that the origin of the word barbecue comes from the Mayan Baalbak’kaab, which means meat covered with earth; and scholars consider that the dish has its origin in the gdpthe Mayan earth oven.
What is a fact is that this form of cooking is of pre-Hispanic origin, because with this method birds, fish and deer were prepared. For the oven, a round hole was dug, stones were placed in it and it was heated with firewood.
Later, in the colonial period, with the introduction of cattle in Mexico, lamb meat was added to the recipe, wrapped in maguey stalks to be taken to the earthen oven and this has lasted to date.
After long cooking the barbachaas it is colloquially known, It is served with corn tortillas, salsa borracha and its respective consommé; and is considered a true delicacy.
Hidalguenses are very proud of the barbecue they prepare. The beginning of its prestige could go back to the year 1971, when the municipality of Actopan organized the first edition of the Barbecue Contest.
Then, in the eighties, the famous television host, Raúl Velasco, visited the Actopan fair and it achieved national projection, which probably contributed to consider Hidalgo as a benchmark for the best barbecue in the country.
The Hidalguense barbecue route
As we mentioned before, there are three municipalities that make up the Barbacoa Route in Hidalgo: Actopan, Ixmiquilpan and Villa de Tezontepec.
Today Actopan is considered ‘The Town with Flavor’ and its streets offer many options to eat a delicious barbecue in tacos and flautas.
In Ixmiquilpan, a Barbecue Fair is also organized and in the municipal market there are several places offering the best hole barbecue.
Finally, in the Villa de Tezontepec, this dish is accompanied with xoconostle sauce and a cured pulque.
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