The Mexican dish of meat cooked in an underground pit is called barbacoa. The name generally describes a slow-cooking method in which meat is placed in a pit or earth oven and covered while it cooks.
Traditional Mexican barbacoa varies by region and community. Meat may include whole sheep, goat, beef heads, or other cuts, often wrapped in maguey or banana leaves. A fire heats the pit first; the food is then enclosed with the hot coals and earth, allowing it to cook slowly until tender. Modern versions may be steamed rather than cooked underground.
Barbacoa is not the same as chorizo, al pastor, or carnitas. Chorizo is a seasoned sausage, al pastor is commonly marinated pork cooked on a vertical spit, and carnitas is usually braised or simmered pork. The word also influenced the English word “barbecue,” although Mexican barbacoa remains its own culinary tradition.