suadero

{{Short description|Thin cut of meat in Mexican cuisine}}

{{Infobox prepared food

| name = Suadero

| image = File:Tacos de suadero.jpg

| caption = Tacos de suadero

| alternate_name =

| country = Mexico

| region =

| creator =

| course =

| type =

| served = Hot

| main_ingredient = Beef

| variations =

| calories =

}}

{{Steak}}

Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pig between the belly and the leg.{{cite news|last=Froeb|first=Ian|title=What Is Suadero? (Besides Tasty, That Is)|url=http://blogs.riverfronttimes.com/gutcheck/2008/01/what_is_suadero_besides_tasty.php|accessdate=April 5, 2014|newspaper=Riverfront Times|date=January 24, 2008|archive-url=https://web.archive.org/web/20150426102719/http://blogs.riverfronttimes.com:80/gutcheck/2008/01/what_is_suadero_besides_tasty.php|archive-date=April 26, 2015|url-status=dead}} Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is confited or fried and used as a taco filling.

Suadero, also known as matambre in Argentina, sobrebarriga in Colombia, and rose meat in the United States of America, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak. In Mexico City, México, it is very common and popular, offered mainly on street taco stands, but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritter, made of corn dough, served hot, flat and filled with various meats, garnishes and sauces; these are called gorditas.