Barbacoa de Cordero de Hog Island

Abstract

This chapter looks at the contemporary rise of Latin American foodways on the Eastern Shore of Virginia through the lens of an evolving terroir and cuisine. The chapter begins with an Eastern Shore Guatemalan mutton barbacoa, pursues the narrative of Hog Island rare breed sheep associated with the natural and cultural history of Virginia's barrier islands, and concludes with how one family finds its own traditions, terroir, and cuisine in a new home.