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| Type | Meat |
|---|---|
| Place of origin | Mexico |
| Region or state | Northern Mexico andSouthwestern United States |
| Associatedcuisine | Mexican cuisine |
| Main ingredients | Beef |
Carne seca ("dried meat" in Spanish) is a type ofdried beef used inMexican cuisine.
In northernMexican cuisine, particularly the states ofChihuahua,Sonora, andNuevo León, carne seca is cooked in a dish calledmachacado (namedmachaca in other states), which includestomatoes,onions,chile verde, andeggs. Sometimes,potatoes are included or used in lieu of eggs.[1]
InArizona, according toMarian Burros ofThe New York Times, carne seca is a popular meat filling used by Tucson-area Mexican restaurants inenchiladas,chimichangas, andtacos, and is sometimes mixed with eggs.[2]
According toThe Oxford Companion to American Food and Drink, the newly arrived Anglo-Californians had acquired the taste for carne seca from theirCalifornio neighbors during the 19th centuryCalifornia Gold Rush era.[3]
InNew Mexico, the termcarne seca inNew Mexican cuisine refers to a thinly sliced variant ofjerky, the style influenced byHispano,Navajo, andPueblo communities resulting in a crispy consistency reminiscent of apotato chip or acracker.[4]
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