Where is the best barbecue in Mexico?

Barbecue, that delicious Mexican food created over 500 years ago with the arrival of the Spaniards in Mesoamerica, is a flagship dish within the national realm, and it should not surprise us that there are small variations in its preparation depending on the region in which it is consumed. But inevitably, this leads us to ask, where is the best barbecue in Mexico? It would be difficult to find the answer to that question, as all versions of barbecue are exquisite, and there is one for every taste. Below, we present 3 different ways to make barbecue so you can tell us which one sounds most appealing to you. Hidalguense Barbecue Considered the cradle of barbecue, in Hidalgo, the authentic barbecue of lamb is prepared in a traditional oven, cooked inside a 10-meter deep hole in the ground, wrapped in maguey leaves and accompanied by chickpeas, rice, chili, and avocado leaves. Oaxaqueña Barbecue In the state of Oaxaca, barbecue is prepared in an oven covered with avocado leaves and dirt. The meat is cooked with almonds and olives and seasoned with ancho chili, onion, garlic, clove, pepper, lard, and salt. Veracruz Barbecue Unlike other states, the chicken barbecue from Veracruz, especially in Córdoba, is prepared with chicken marinated in ancho chili sauce, mulato chili, garlic, onion, cumin, clove, and allspice, although this version is also steamed. There are countless different recipes to prepare barbecue, but if you want to know how to cook it in your own home, don't miss the next episode of Kiwilimón Cooking Workshops with Chef Yolo, on Saturday, September 5 at 1 PM, where you will learn the best secrets to cook barbecue like an expert. Don't miss it!