Is barbacoa supposed to be fatty? The truth about traditional Mexican beef

November 14, 2025 •

3 min read

According to traditional Mexican culinary methods, the rich and juicy texture is a hallmark of the dish, meaning yes, barbacoa is supposed to be fatty by design. This is a deliberate choice rooted in tradition, where specific cuts of meat and a lengthy cooking process are used to achieve its signature melt-in-your-mouth flavor.

Quick Summary

Authentic barbacoa is inherently fatty due to the tough, collagen-rich cuts of meat used and the slow-cooking process that renders the fat. This process is crucial for achieving its characteristic tenderness, moisture, and deep, savory flavor, which is prized in traditional preparations.

Key Points

Fat is Traditional: Yes, authentic barbacoa is supposed to be fatty due to the cuts of meat traditionally used and the slow-cooking process.
Rich Flavor and Texture: The fat and collagen are key to achieving the dish's signature juicy, rich flavor and melt-in-your-mouth tender texture.
Role of Slow Cooking: The low-and-slow cooking method is essential for rendering the fat and breaking down tough connective tissues, which prevents the meat from becoming dry.
Traditional Cuts: Meats like beef cheek or brisket are common for barbacoa precisely because of their higher fat and collagen content.
Modern Variations: Some restaurants or recipes offer leaner versions by using different cuts or trimming more fat, but this compromises the traditional richness.
Serving Suggestions: Balance the richness with fresh toppings like onion, cilantro, and a squeeze of lime to create a harmonious flavor.

The Tradition of Fatty Cuts

At the heart of authentic barbacoa lies the use of tough, fatty, and flavorful cuts of meat that benefit from long, slow cooking. In Mexico, this traditionally means using beef cheek ($cachete$) or even the entire head of a cow. These cuts contain significant fat, collagen, and connective tissues that break down over hours of cooking, resulting in a rich, decadent, and tender shredded meat.

The Breakdown of Connective Tissue

When meat is cooked slowly over a low heat, the tough collagen melts into gelatin. This process is essential for creating the incredibly tender texture and rich, 'lip-sticking' mouthfeel that is a hallmark of authentic barbacoa. Without the fat and collagen, the meat would be dry and fibrous, lacking the moisture and richness that makes the dish special. The fat also helps to lock moisture into the meat as it cooks, preventing it from drying out.

The Role of the Slow-Cooking Method

The cooking process itself is what transforms these tough, fatty cuts into a delicacy. While the traditional method involves cooking the meat in a pit ($pib$) lined with agave leaves, modern versions often use a slow cooker, oven, or Dutch oven. Regardless of the vessel, the principle is the same: low and slow heat.

Traditional Pit Cooking: Meat is wrapped in agave leaves and cooked slowly in an underground oven, steaming until tender.
Slow Cooker: The meat is braised in a flavorful liquid for 7-8 hours on low, allowing the fat and connective tissue to fully render.
Oven: Using a Dutch oven, the meat is braised at a low temperature for several hours, covered to trap moisture.

Flavor vs. Health: A Balancing Act

For many enthusiasts, the fat is not a byproduct but a key ingredient for flavor. However, some modern versions or restaurant preparations, like Chipotle's, may use leaner cuts or trim more fat to appeal to a broader audience. Restaurants sometimes offer different grades, such as 'all meat' or 'regular' with more fat, to cater to different preferences. The trade-off is often richer flavor for higher fat content.

Barbacoa vs. Leaner Alternatives


Feature	Traditional, Fatty Barbacoa	Modern, Leaner Barbacoa
Meat Cuts	Beef cheek, brisket, goat, mutton, or lamb head.	Beef chuck roast or shoulder, with excess fat trimmed.
Fat Content	Higher; contributes to rich, juicy flavor and mouthfeel.	Lower; often marketed as 'all meat' or a healthier option.
Flavor Profile	Deep, savory, and rich, with complex flavor from rendered fat.	Still flavorful from seasoning, but can be less rich and may be drier if cooked improperly.
Texture	Melt-in-your-mouth tender, succulent, and moist due to collagen breakdown.	Tender, but may have a less moist and less 'lip-sticking' quality.
Consumer Preference	Valued by traditionalists for its authentic flavor and texture.	Preferred by those who are fat-conscious or prefer a less rich experience.

How to Serve Fatty Barbacoa

Serving barbacoa is a simple affair that emphasizes its rich flavor. It is most famously used as a filling for tacos, but its versatility makes it suitable for burritos, salads, or bowls. Traditional toppings often include fresh cilantro and diced white onion, which cut through the richness of the meat. A squeeze of fresh lime juice adds essential acidity to balance the fatty flavor. For an optional, authentic touch, serve it with a side of consomé, the broth created from the delicious meat drippings.

The Final Verdict

So, is barbacoa supposed to be fatty? Yes, unapologetically so. The fat and connective tissue in the traditionally-used cuts, combined with a patient, slow-cooking method, are the very elements that define authentic barbacoa. It is not a flaw to be removed but an essential ingredient to be celebrated. For those seeking the most traditional and flavorful experience, embracing the richness is key. For those who prefer a lighter touch, modern techniques and cuts offer a viable, albeit less authentic, alternative. The richness and tenderness are two sides of the same delicious coin, and the fat is what gives barbacoa its distinct and beloved character.

For a deeper dive into the art of making this dish, check out this informative guide on what is barbacoa and how to make it.

Frequently Asked Questions

Authentic barbacoa can be greasy, but this is a result of the fat being rendered during the slow-cooking process. This fat contributes to the meat's juiciness and rich flavor, distinguishing it from simply a fatty piece of meat.

Traditional beef barbacoa is made from beef cheek ($cachete$), but other tough, fatty cuts like beef brisket or chuck roast are also commonly used, especially in modern preparations.

Some prefer a leaner version to reduce fat intake or for a less rich flavor profile. Many restaurants offer a leaner 'all meat' option alongside a more traditional fatty version.

Yes, the fat is crucial for the deep, rich flavor of barbacoa. As it renders and melts into the meat, it infuses the dish with robust taste and a succulent texture.

While some excess fat can be skimmed off the top of the cooking liquid, removing all the fat will result in a drier, less flavorful dish. It is better to embrace the richness for a more authentic experience.

Due to its traditionally high fat content, barbacoa is not typically considered a low-fat option. However, it is high in protein and the fat can be a good source of energy. It's often enjoyed as a celebratory or occasional dish.

Serving barbacoa with acidic and fresh toppings like lime juice, chopped cilantro, and diced onions is the classic way to cut through and balance its richness. Pairing it with rice and beans also provides a good counterpoint.