- See also carne-seca, a Brazilian dried meat.
 | |
| Type | Meat |
|---|---|
| Place of origin | Mexico |
| Region or state | Northern Mexico and Southwestern United States |
| Associated cuisine | Mexican cuisine |
| Main ingredients | Beef |
Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine.
Regional variants[edit]
Northern Mexico[edit]
In northern Mexican cuisine, particularly the states of Chihuahua, Sonora, and Nuevo León, carne seca is cooked in a dish called machacado (named machaca in other states), which includes tomatoes, onions, chile verde, and eggs. Sometimes, potatoes are included or used in lieu of eggs.[citation needed]
Southwestern United States[edit]
Arizona[edit]
In Arizona, according to Marian Burros of The New York Times, carne seca is a popular meat filling used by Tucson-area Mexican restaurants in enchiladas, chimichangas, and tacos, and is sometimes mixed with eggs.[1]
California[edit]
According to The Oxford Companion to American Food and Drink, the newly arrived Anglo-Californians had acquired the taste for carne seca from their Californio neighbors during the 19th century California Gold Rush era.[2]
New Mexico[edit]
In New Mexico, the term carne seca in New Mexican cuisine refers to a thinly sliced variant of jerky, the style influenced by Hispano, Navajo, and Pueblo communities resulting in a crispy consistency reminiscent of a potato chip or a cracker.[3]
See also[edit]
References[edit]
- ^ Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". The New York Times.
- ^ Luchetti, Cathy (2007). "Frontier Cooking of the Far West". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford University Press. p. 241. ISBN 9780195307962 – via Google Books.
- ^ "Albuquerque". Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.
