Barbacoa

The tradition of barbacoa in Puerto Rican cooking traces back to the Taíno, the island’s Indigenous people. The Taínos developed the original method of slow-cooking meat over a fire on a raised wooden platform, which they called “barabicu.” This ancient technique not only gave meat a smoky flavor but also preserved it for longer periods. Today’s Puerto Rican BBQ — with its rich marinades, open-flame grilling, and celebration of gatherings — still carries the spirit of those first barabicu fires, blending Indigenous roots with African and Spanish influences over time.

Puerto Rican-style BBQ, or barbacoa, is all about bold marinades, open flames, and unforgettable smoky flavors. Whether it’s pinchos by the beach or pork roasting for hours, BBQ brings people together around good food and good vibes.

Try Pinchos de Pollo (Chicken Skewers), Guava-Glazed BBQ Ribs, or Churrasco (Grilled Skirt Steak) with Puerto Rican Chimichurri for a true taste of island barbacoa at home.