Barbacoa de Cabeza at SFA/ by Shelley Lance, Blog Editor
An exciting moment at the Southern Foodways Symposium in Oxford, Mississippi, that Operations Manager, Sean Hartley, and I attended a couple weeks ago, occurred Friday night while we were waiting for the buses to take us from the Powerhouse to Taylor Grocery for that evening’s catfish fry. We realized that fires were already lit for the next night’s barbecue! Well of course! This stuff has to cook 12 or 18 hours, so you gotta get those pits going overnight.
Saturday night’s Lodge Cast Iron Feed included Pit Cooked Barbacoa de Cabeza by Kelly English and Jonathan Magallenes of Memphis. Forty cows’ heads (photos of bones, above) were buried in the coals and cooked overnight. Then the tender and delicious meat was pulled, chopped and piled on tortillas. Drew Robinson of Jim’n Nick’s in Birmingham prepared equally delicious tacos of pork, beef, and goat.
We were happy to see some pickled vegetables on the taco plate, as vegetables had been in short supply at most of our meals, and happy also for the delicious corn on the cob slathered with cojita cheese.
I took a big swig of this innocent looking horchata (above left) before I realized it was full of Tennessee whiskey! The SFA really knows how to party!
RSS Subscribe