Carne seca

This article will explore the impact and relevance of Carne seca in different areas of contemporary society. Since its emergence, Carne seca has played a fundamental role in people's lives, influencing cultural, social, economic and political aspects. Throughout history, Carne seca has been an object of study and interest, generating debates and reflections on its importance and meaning. Through a critical analysis, we will seek to better understand the influence of Carne seca in various spheres, as well as its present and future in an increasingly interconnected and interdependent world.

See also carne-seca, a Brazilian dried meat.
Carne seca
TypeMeat
Place of originMexico
Region or stateNorthern Mexico and Southwestern United States
Associated cuisineMexican cuisine
Main ingredientsBeef

Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine.

Regional variants

Northern Mexico

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.[1]

Southwestern United States

Arizona

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.[2]

California

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.[3]

New Mexico

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.[4]

See also

References

  1. ^ Walsh, Robb (19 February 2009). The Texas Cowboy Cookbook: A History in Recipes and Photos. Clarkson Potter/Ten Speed. ISBN 978-0-307-49176-3.
  2. ^ Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". The New York Times.
  3. ^ 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.
  4. ^ "Albuquerque". Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.
Stub icon

This meat-related article is a stub. You can help Wikipedia by expanding it.

Stub icon

This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it.