As the agave becomes wilted from heat, the leaves are folded over in a basket weave over the coals. A second ring of leaves are then added behind the first. These will wilt and fold over also, but after the meat is slipped in underneath them to cook.

The meat is seasoned (I think) with salt, onion, garlic, cloves, epazote. Once the leaves have covered the meat once more, earth is heaped on top to seal in the heat. Protected in the nest of agave leaves, the meat can steam for 8-12 hours before being dug from the pit.

Cristino and his family made barbacoa from two baby goats that were purchased from a local farmer. They are from a town around Monterrey in Mexico and it is common for goats to be eaten there. In fact, I read recently that goat is the #1 most commonly consumed animal protein on earth.

Adam and I stopped by Cristino’s to pick up his plate of goat late in the afternoon on January 1. They handed him a heaping plate of meat and showed us the pit and explained the BBQ process. Next to the pit are prickly pear cactus which is often used for salad once the prickly parts are shaved off with a knife.

On our way out, they generously went into the kitchen and made another heaping plate for me..each plate had enough meat on it to serve four healthy adults so this was a surprise. They also handed us a container of their homemade salsa with lots of cilantro and chilies.

We sampled the goat at home and I must admit, I had a tough time stomaching it. Maybe it was the fact that I was full, maybe it was knowing this was a baby goat I was eating, I’m really not sure. All I know is that Adam has been eating lots and lots of goat meat in the early days of 2009.

One of his favorite creations was putting the barbacoa, queso fresco, red onion, and Cristino’s salsa into a soft tortilla for a quick lunch. It sounds good to me but I’d rather eat that with lamb or chicken myself…bah!