This video provides a detailed, step-by-step guide on how to prepare a traditional Oaxacan Mixtec-style barbecue. The process involves preparing lamb, marinating it in a coastal-style marinade, and then burying it in a well to cook underground. The preparation also includes the use of Maguey stalks, a key ingredient in traditional barbecue, and the use of a traditional "Pozo" oven, a buried oven used in Oaxacan culture. The video also highlights the importance of the ritual and preparation involved in the process, and the use of local and traditional ingredients. The final product is a delicious, authentic Oaxacan barbecue served with handmade tortillas and a variety of traditional sauces. The video concludes with a heartfelt thank you to the participants and viewers.
Here are the key facts extracted from the text:
1. The traditional meat used for barbecue in Oaxaca is lamb.
2. The host, Josué, is from Oaxaca, but currently lives in Tennessee.
3. The barbecue is being made in a Mixtec-style with a fusion of coastal area influences.
4. Chepe Laredo, a friend, prepared a marinade with dried chili, vinegar, oregano, cumin, and other spices.
5. The marinade is used to marinate the lamb meat, which is left overnight.
6. The barbecue pit is built underground, a legacy of Josué's grandparents in Oaxaca.
7. The pit is preheated with Hawthorn firewood.
8. Maguey leaves are used to add aroma to the barbecue.
9. The meat is cooked for 12 hours in the pit.
10. The barbecue is served with handmade tortillas, spicy sauce, onion, cilantro, and lemon.
11. In Oaxaca, it's common to serve barbecue without a plate, using a Maguey stalk as a holder.
12. The Sánchez brothers, Josué, Félix, and Eddy, were involved in making the barbecue.
13. Chepe Laredo contributed to the marinade, and Julio de Corn de la Vida provided handmade tortillas.
14. The barbecue process is a ritual that has been passed down through generations in Mexico.
15. The pit barbecue is also known as "buried barbecue" because it's cooked underground.