Feb 4, 2009, 9:58 AM
Post #2 of 5
Thanks again, Rolly, for a great contribution to MC.
I have an amiga here whose mother makes fantastic barbacoa. I have no idea how she makes it, whether or not it conforms at all to the process you described.
She trades me about a three liters of barbacoa for a large Pyrex (12"x9"?) pan of my brownies, and she swears she is getting the better of me. I don't think so. Anyway, it is nice arrangement.
I was recently in Alamos and had some of the best (pork) ribs and arrachera I have ever had, at a very cool little place called "Le Papillon." The owner is a cute, vivacious (to the point of becoming too much to handle) little Mexicana, but it is her new Gringo Significant Other from Missouri who cooks the ribs in a big black smoker with logos and emblems from the University of Missouri all over it.
I had not seen the smoker when I told him I had lived most of my life in Kansas. KU and MU are something like rivals, I guess. And you never know how serious people are going to take that sort of thing. His only remark to me, a question actually, was which Kansas City bbq I liked. I had to admit I had never eaten KC bbq. Just Mormon bbq from my mother, akin to Spam simmered in ketchup, Alabama country bbq, and North Carolina.
I have to say, his is definitely the best I have had in a long, long time. So if you are ever in Alamos, check out the Papillon and see if they have ribs or arrachera. All her food is very good.