Inspired by the highlands of Hidalgo, Mexico

The word barbecue? It literally originates from Barbacoa. 

Before gas grills. Before supermarket marinades. Before weekend BBQ culture even had a name — there was Barbacoa. In the highlands of Central Mexico, whole cuts of beef and lamb were wrapped in agave leaves and lowered into a deep smouldering underground pit known as a 'Pib' to cook slowly through the night. By morning, something extraordinary emerges: meat so tender it falls apart at a touch, infused with smoke and spice and hours of patient heat.

Our blend brings those ancient flavours home: smoky ancho and chipotle chillies, warm allspice and clove, smoked paprika, and a bold double-hit of oregano. Deep, earthy and completely, unmistakably Mexican. The kind of smell that fills the kitchen and makes everyone ask; what's cooking?

Four Simple Steps To Incredible Barbacoa

1. Rub 2 tablespoons per kg generously into beef brisket, short ribs, lamb shoulder or chicken thighs.
2. Allow to marinate overnight if you can - the spices work their way in as it rests.
3. Add a sliced onion,
4. Add stock, and set your slow cooker to low for 6- 8 hours

BBQ: You can also use our Barbacoa blend as a marinade for beef or lamb on the barbeque, or through a burger mix, creating a taste for the ages - and with no added sugar it won't burn on the BBQ either!

All natural ingredients. No added sugar.

Perfect for:

• Barbacoa Tacos 
• Slow cooked beef or lamb
• Marinading BBQ meat

Whether you're hosting friends, building the ultimate taco night or just levelling up your slow cooker game, this blend delivers an unmistakeable flavour with minimal effort.