Id. Para Animales Chicos
"Idea For Small Animals"
From the treasured pages of El Cocinero Mexicano, Vol. 1
Written by Mariano Arevalo; Mariano Galvan Rivera
Id. Para Animales Chicos
"8. Se mata el animal apretándole fuertemente con la mano el hocico y la nariz, de suerte que no se le escape la sangre, que se recogerá al tiempo de abrir el animal. Cuando el hoyo está bien caldeado, se saca la lumbre y se ponen en el fondo algunos de los guijarros que no estaban bastante encendidos, de suerte que mudasen el color de las cosas que tocan: se cubren de hojas verdes, sobre las cuales se pone el animal con sus tripas. Se estiende sobre él otra capa de hojas verdes y piedras calientes tapándose el hoyo con tierra. Este se abre al cabo de unas cuatro horas y se saca el animal muy bien asado, que es una comida escelente."
English Translation
"Idea for small animals. 8. The animal is killed by firmly squeezing its snout and nose with the hand so that no blood escapes, which will be collected when the animal is opened. When the pit is well heated, the fire is removed and some of the pebbles that were not quite red-hot are placed at the bottom, in such a way that they change the color of the things they touch. They are covered with green leaves, on which the animal with its entrails is placed. Another layer of green leaves and hot stones is spread over it, and the pit is covered with earth. This is opened after about four hours and the animal, very well roasted, is removed, making an excellent meal."
Note on the Original Text
The recipe uses brief, direct instructions common to 19th century cookbooks—assuming the reader has basic culinary knowledge. Ingredient quantities and detailed timings are often vague, as much was judged by eye and experience. Spelling and grammar reflect the period, including phonetic spellings ('estiende' for 'extiende,' 'escelente' for 'excelente'). Terms like 'Id.' refer to previous entries, a convention then for repeated concepts or methods.
Title
El Cocinero Mexicano, Vol. 1 (1831)
You can also click the book image above to peruse the original tome
Writer
Mariano Arevalo; Mariano Galvan Rivera
Era
1831
Publisher
Unknown
Background
A sumptuous journey through 19th-century Mexican kitchens, 'El Cocinero Mexicano, Vol. 1' serves up an array of traditional and American-inspired recipes—an exquisite treat for culinary adventurers seeking to savor the authentic flavors of early Mexico.
Kindly made available by
University of Texas at San Antonio
This recipe is taken from 'El Cocinero Mexicano' (1831), a seminal work reflecting both pre-Hispanic and colonial culinary techniques in early independent Mexico. At the crossroads of indigenous and European food traditions, pit-roasting (known as 'barbacoa' or 'pib') was a common rustic practice for cooking meats before stoves were widely available, especially in rural communities. The technique echoes ancient pre-Columbian methods, which were often communal and celebratory. The use of green leaves both flavors and protects the meat, while the earth oven achieves a deep, even roasting difficult to match indoors.
The cooks would have used a simple shovel or digging stick to dig the pit, flat river stones for heat retention, and local firewood to start and maintain the fire. Fresh, local leaves acted as both a protective barrier and flavoring. The whole process required only basic equipment but definite skill and timing—monitoring the fire, arranging stones, and sealing the pit with earth for an even, slow roast.
Prep Time
1 hr
Cook Time
4 hrs
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 small animal (rabbit, guinea pig etc.), 2–4 lb, whole
- 1 lb fresh green leaves (banana leaves, corn husks, or suitable wild leaves)
- 12–15 river stones, 5–6 inches across
- Firewood or charcoal for heating pit
- Clean soil to seal the pit
Instructions
- To prepare this traditional Mexican pit-roasted small animal, start by humanely dispatching a small animal (such as a young rabbit, guinea pig, or similar livestock weighing about 2–4 lb) by firmly squeezing the snout and nose until blood can be collected during evisceration.
- Collect the blood for other uses if desired.
- Dig a pit approximately 20–24 inches deep and 16 inches wide.
- Build a fire inside using firewood or charcoal, heating up several sturdy river stones (about 5–6 inches across).
- Once the pit is thoroughly hot, remove most coals and place several of the less-fully-glowing stones at the base.
- Cover the stones with a generous layer of fresh, green leaves (such as banana, corn husks, or other non-toxic greens).
- Place the whole animal—including cleaned innards (optional)—on top of the leaves.
- Cover the animal with another layer of green leaves and hot stones.
- Seal the pit with earth.
- Roast for about four hours.
- Uncover, retrieve your delicious roasted animal, and serve warm — a true feast from the Mexican countryside!
Estimated Calories
350 per serving
Cooking Estimates
Preparation includes gathering materials, cleaning the animal, and heating the pit, which takes about 1 hour. The cooking happens in the pit for around 4 hours. One small animal of this size will serve about 4 people, with each serving containing about 350 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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