.jpg) Carne asada on a grill | |
| Alternative names | Asado |
|---|---|
| Region or state | Latin America |
| Serving temperature | Typically warm |
| Main ingredients | Beef |
| Variations | Seasonings |
Carne asada is grilled and slicedbeef, usuallyskirt steak,flap steak, orflank steak thoughchuck steak (known asdiezmillo in Spanish) can also be used. It is usuallymarinated thengrilled orseared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
The termcarne asada is used in the northern part ofLatin America and refers to the style of grilled meat in those countries. In other Spanish-speaking countries, particularly in South America, the term used for grilled meat isasado and it has a different style and preparation.
It is believed that it had originated inNorthern Mexico especially in the states ofNuevo Leon andSonora due to their strong ranching culture.
Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home.[1] The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt orspice rubs such aslemon pepper, beforegrilled.[1][2] After grilling it is typically chopped for filling tacos and burritos, which also minimizes toughness. Once grilled, it is called carne asada.
Carne asada can be served as a main dish, but it is also commonly chopped up and used as an ingredient in other dishes.[1] These popular dishes usecarne asada as a main ingredient:
In Mexico and other countries in Central America, the phrasecarne asada can also be used to describe a social event, the equivalent of a socialbarbecue, where family and close friends gather.[1][2]Carne asada is especially popular innorthern Mexico, where it is considered a staple food. It is the most common dish served at parties, celebrations, and other events in northern Mexico.[3]
