Carne seca
- 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
Northern Mexico
In northern
eggs. Sometimes, potatoes are included or used in lieu of eggs.[citation needed
]
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.[1]
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
California Gold Rush era.[2]
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.[3]
See also
References
- ^ Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". The New York Times.
- ISBN 9780195307962 – via Google Books.
- Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.