Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine.
Type | Meat |
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Place of origin | Mexico and United States |
Region or state | Northern Mexico and Southwestern United States |
Associated national cuisine | Mexican cuisine |
Main ingredients | Beef |
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]
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]
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 nineteenth century California Gold Rush era.[2]
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]
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