barbacoa

barbecue (fireplace or pit for grilling food); meats (traditionally from the inside of a cow's cheek or jaw) 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; meat steamed until tender (most common present use)

Borrowed from Taíno barbakoa (“framework of sticks”), the raised wooden structure the Indians used to either sleep on or cure meat. Originally “meal of roasted meat or fish”.