Barbacoa originates in Mexico and generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat steamed until tender.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.
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