Cuba, the Dominican Republic, and Puerto Rico The indigenous Native Taíno peoples method has involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba, the Dominican Republic, and especially Puerto Rico, lechon is a common delicacy. Lechon consists of taking a whole pig, slicing it from the head to tail along the chest and stomach, and slow-grilling the hog as it is turned on a rod. Jamaica Jamaican jerk chicken is an example of barbecue in Jamaica. Mexico In Mexico the horno is a traditional earthen barbecue tradition. Carne asada (literally meaning "roasted meat") consists of marinated cuts of beef rubbed with salt and pepper, and then grilled. Normally, it is accompanied with tortillas and grilled onions and bell peppers as well. This dish is now extremely popular in the entire country; although it is widely believed to have originated in the northern part of Mexico, it is now found almost everywhere in Mexico and the southwestern United States. Additionally, there are several other types of meats that are barbecued in Mexico, depending on the geographic region. In the northern part of the country, cabrito is a popular barbecue dish, which consists of an entire kid goat, minus head, hooves and entrails (except the kidneys), slowly grilled/smoked on an open charcoal grill. The kidneys release a strong desired flavor as the carcass is slowly cooking over the fire. A somewhat similar dish, popular all over the country, is barbacoa, which is sheep meat slowly cooked over an open flame, or more traditionally in a fire pit. Also, as in many other places in Latin America, there is a strong tradition in Mexico of preparing pollo asado (roasted halved chicken) on mesquite charcoal-fired grills after the chicken meat has been marinated overnight in an often secretly guarded recipe adobo sauce. In addition to carne asada, there are several types of beef, chicken and pork, as well as sausages (such as chorizo and moronga) that are grilled during back-yard or picnic-style events, commonly referred to as parrilladas. Some types of vegetables may be grilled alongside the meat, most commonly green onions, bell peppers and chile peppers, commonly referred to in Mexico as chiles toreados, or "bullfight chiles". Often quesadillas and tortillas accompany the consumption of grilled meat at these events, as well as soft drinks for children and alcoholic beverages for adults. United