carne seca
{{Short description|Mexican dried beef}}
:See also carne-seca, a Brazilian dried meat.
{{Infobox prepared food
| name = Carne seca
| image = Mi Nidito Carne Seca.jpg
| image_size =
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| alternate_name =
| country = Mexico
| region = Northern Mexico and Southwestern United States
| national_cuisine = Mexican cuisine
| course =
| type = Meat
| served =
| main_ingredient = Beef
| variations =
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| other =
}}
Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine.
Regional variants
= Northern Mexico =
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.{{cite book|title=The Texas Cowboy Cookbook: A History in Recipes and Photos| isbn=978-0-307-49176-3 |url=https://books.google.com/books?id=JEoSejXrvt8C&dq=northern+mexico+dried+beef+machacado&pg=PA80 | last1=Walsh | first1=Robb | date=19 February 2009 | publisher=Clarkson Potter/Ten Speed }}
= 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.{{cite news |first=Marian |last=Burros |author-link=Marian Burros |date=August 15, 1990 |title=On the Trail of the Tortilla: All Tracks Lead to Tucson |url=https://www.nytimes.com/1990/08/15/garden/on-the-trail-of-the-tortilla-all-tracks-lead-to-tucson.html?pagewanted=all |newspaper=The New York Times}}
== 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 Californio neighbors during the 19th century California Gold Rush era.{{cite book |chapter-url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT267 |title=The Oxford Companion to American Food and Drink |date=2007 |publisher=Oxford University Press |isbn=9780195307962 |first=Cathy |last=Luchetti |page=[https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/241 241] |chapter=Frontier Cooking of the Far West |via=Google Books |editor-first=Andrew F. |editor-last=Smith |url=https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/241 }}
== 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.{{Cite episode |title=Albuquerque |url= https://www.travelchannel.com/shows/bizarre-foods-delicious-destinations/episodes/albuquerque|access-date= May 7, 2018|series=Bizarre Foods: Delicious Destinations with Andrew Zimmern |season=3 |number=15 }}
See also
{{portal|Food}}
References
{{reflist}}
{{Mexican cuisine}}
{{Beef}}
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