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Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work with less-desirable cuts of meat, such as the diaphragm and the cow's head.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
Despite these origins, the Kansas City style is characterized by a wide variety in meat, including beef, pork, and lamb; a strong emphasis on the sauce; and by including french fries as a side dish. Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, [ 24 ] which ...
The Texas Triangle, formed by Houston, Dallas-Fort Worth, and San Antonio, is an interstate corridor between the three major Texan cities closest to the geographic center, each representing distinct cultural areas. Texas is bordered by the western prairies, the Deep South, and Mexico, incorporating Hispanic, African, and Anglo traditions.
Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas. The word transformed in time to "barbecue". [42] In the Philippines, the Visayan dish balbacua (also spelled balbakwa) is named after barbacoa, probably for the similar length of cooking time and tenderness of the meat. It is a completely different dish.
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The original Arawak term barabicu was used to refer to a wooden framework. Among the framework's uses was the suspension of meat over a flame. The English word barbecue and its cognates in other languages come from the Spanish word barbacoa, which has its origin in an indigenous American word. [3]
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