Carne a la tampiqueña is one of the most popular meat dishes inMexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel fromSan Luis Potosí, who moved to the port ofTampico,Tamaulipas.
Each ingredient was given a meaning.[1][2] The ovalplatter 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 theHuasteca; theguacamole, the fruits of the region; theblack beans, both the fertility of the land and theoil boom in the area.
