Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
The term carne asada is used in the northern part of Latin 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 is asado and it has a different style and preparation.
History
It is believed that it had originated in Northern Mexico especially in the states of Nuevo Leon and Sonora due to their strong ranching culture.
Preparation
Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home.
Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties, celebrations, and other events in northern Mexico.
Gallery
<gallery>
File:Carne asada.jpg|A carne asada taco
File:carne-asada-burrito.jpg|A carne asada burrito
File:Laredo Grill.jpg|Carne asada in Laredo, Texas
File:Carne asada chorizo.jpg|Carne asada with chorizos, beans and onions
</gallery>
See also
- Asado
- Churrasco
- Chimol