Carne a la tampiqueña

In this article, we will delve into the exciting world of Carne a la tampiqueña, exploring its origins, its impact on current society and possible future implications. Since its emergence, Carne a la tampiqueña has captured the attention of different audiences, generating debates, reflections and mixed emotions. Over the years, Carne a la tampiqueña has demonstrated its influence in different areas, from technology to the arts, including politics and popular culture. Through a detailed analysis, we will seek to understand the relevance of Carne a la tampiqueña in the contemporary world and its potential to transform the reality around us.

Mexican cuisine

Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas.

Each ingredient was given a meaning.^[1][2] The oval platter represents the Huasteca; the strip of roasted meat, the Rio Panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the Huasteca; the guacamole, the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area.

See also

• List of meat dishes

References

1. ^ "TAMPICO TAMAULIPAS GOBIERNO MUNICIPAL 2005 - 2007". Archived from the original on 30 December 2015. Retrieved 2 August 2016.
2. ^ Noticieros Televisa. "La historia de la carne tampiqueña (Parte 5)". Archived from the original on 4 August 2015. Retrieved 7 August 2015.

Further reading

• Muñoz Zurita, Ricardo. Pequeño Larousee de la Gastronomía Mexicana. (2013). ISBN 9786072107373