You wanna see someone make an ass of himself of this issue?
Go here. Don’t worry, we very kindly ripped him a new one further down the page. 
I’m sure you are talking of the origin of the word. Because the traditional Mexican barbacoa and the traditional American barbeque are two very different things other than both use a dry heat.
No.
When this issue first became important to me, a couple of weeks ago, I asked my buddy at work, Tony “Tony, what’s that smoked, ripe jalapeno pepper that’s used in so many sauces in mexican dishes”. Tony’s my source for all things Mexican.
He said, all in one word; 
chi (soft i, as in itch, but with a hint of the whole ‘e’ sound)
po (as in po’ boy) (accent goes here)
tlay (the ‘lay’ part was short, quickly spoken)
Just like in the link way up there, only spoken more quickly.
Does everyone here know that people in Mexico speak spanish in many different accents, just like we do english in the US?
Yes, the origin of the word. And that’s just what I’ve heard. Don’t know for sure.
How are the cooking methods different?
I got better.
</monty python>
True enough, but when they blend they tend to blend in the middle, not at the extremes. I believe there exists a continuum from 100% authentic to 0% authentic with the greatest overlap between between 40 - 60% 1) Vegetable soup sprinkled with cuts of meat difficult to find in most US grocery stores or 2) menudo = nearly 100% authentic. Mexican Pizza at Taco Bell TM = nearly 0% authentic or contrived.
Perhaps Mangeorge’s point is better taken when applied to pronunciation of English words once thought of as foreign. Imagine someone pronouncing the word “hors d’oeuvre” today in the states with a French accent. Laughable. And one day the much beloved “chipotle” may become assimilated into the US lexicon too and pronounced in its own special way.
However, I do hope that deep fried “U” shaped corn tortillas filled with cumin and paprika seasoned ground beast, shredded iceberg lettuce and shredded mild cheddar cheese never catch on with Mexican amas de casa
Authentic and traditional Mexican barbacoa is lamb wrapped in maguey leaves, cooked in a pit.
American barbeque is grilling over hot coals which would be asado a las brasas here. Carne asada, pollo asado etc aren’t barbacoa.
ALRIGHT!!! A well-written explanation on how non-Spanish-speakers screw Spanish words up so much. (Now, I’m not saying I pronounce Japanese great or anything, but…if someone were to explain what I was screwing up when I tried to pronounce something in Japanese, I’d be happy to fix it. Maybe people will actually LEARN from this post.)
I’ve eaten that. Close, anyway. I don’t know what kind if leaves were used, but everything was as in your link. It was at a church “pot luck” when I was a youngster. I went to those often. Lots of food and lots of beer. Mariachi music. Best mexican food Ive ever had. There was a lot of showing-off of culinary skills, I think.
Did you know potato salad is popular with Mexicans (in Bakersfield).
Time for some breakfast. Chilaquillas. Mmmm.
Ok, so I looked it up;
Chilaquiles.
My dad is big into linguistics and my Mom is Mexican.
But, I think the reason you like my post is cause you sensed that originally, I am from El Paso.
There are quite a few El Pasoans it seems. You should have a dopefiesta sometime.
Except don’t invite Cuate.
He’d make you eat at Chico’s…just so he could rub it in!
Hey that’s what I had!! 
Chilaquiles with chicken, cream and chopped onion and chile serranos. Refried beans on the side.
While we’re on the subject of chiles why do so many call them habañero, it’s habanero.
Haha…Chico’s…
Feh! Going to a Chipotle is only acceptable if there isn’t a Freebird’s within 100 miles.
And, joy of joys, I’m gettin’ one right next door to me this Fall! Woo-hoo!