 | |
| Place of origin | United States, Mexico |
|---|---|
| Region or state | San Diego, California |
| Associated cuisine | Mexican-American Cuisine |
| Main ingredients | French fries, carne asada, guacamole, sour cream, cheese |
| 1129.0 [1] kcal | |
Carne asada fries are a local dish speciality found on the menus of restaurants primarily in the American Southwest, [2] including San Diego, [3] [4] where it originated. [5]
Carne asada fries are a Mexican-American dish originating in the Chicano community in San Diego. [6] This item is not normally featured on the menu at more traditional Mexican restaurants. [5] Lolita's Mexican Food in San Diego claims to have originated the dish in the late 1990s, inspired by a suggestion from their tortilla distributor. [7]
The dish is also served at Petco Park [8] and Dodger Stadium. [9] By 2015, fast food chain Del Taco began to sell the item. [10]
The dish typically consists of french fries, carne asada, guacamole, sour cream, cheese, and sometimes salsa. [11] Typically, the fries are of the shoestring variety, but other cuts may be used as well. The carne asada is usually finely chopped to avoid the need for a knife or additional cutting on the part of the consumer. The cheese is commonly cotija, although many establishments use a less-costly shredded cheese mix which melts with the other ingredients and keeps longer. [12] [13]
In Los Angeles, the dish may also contain refried beans. [14]
The dish is high in calories, with a meal-sized portion containing 2000 calories or more. [15] [16]
A similar dish, steak frites, tends to cost more. [17]
French fries, and chips, finger chips, french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
A fajita, in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish.
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American, East Asian and Oceanian influences, and Western European influences, as well as the food trends and traditions of larger American cuisine.
Nachos are a Tex-Mex culinary dish consisting of tortilla chips or totopos covered with cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats, vegetables, and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese, and served as an appetizer or snack, while other versions are substantial enough as a main course. The dish was created by, and named after, Mexican restaurateur Ignacio Anaya, who created it in 1943 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila.
Cheese fries or cheesy chips is a dish consisting of French fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch or dinner dish. They can be found in fast-food locations, diners, and grills mainly in English speaking countries.
A tortilla chip is a snack food made from corn tortilla, which are cut into triangles and then fried or baked. Corn tortillas are made of nixtamalized corn, vegetable oil, salt and water. Although first mass-produced commercially in the U.S. in Los Angeles in the late 1940s, tortilla chips grew out of Mexican cuisine, where similar items were well known, such as totopos and tostadas.
A chimichanga is a deep-fried burrito that is common in Mexican, Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca, carne adobada, carne seca, or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.
Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak 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.
A gordita in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch dish and accompanied by several types of sauce.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
A taquito, taco dorado, rolled taco, or flauta is a Mexican dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then shallow-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos. The dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas.
Chile con queso, sometimes simply called queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips.
Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.
A sope is a traditional Mexican dish consisting of a fried masa base with savory toppings. Also known as picadita, it originates in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. It is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.
A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.
Korean tacos are a Korean-Mexican fusion dish popular in a number of urban areas in the United States and Canada. Korean tacos originated in Los Angeles, often as street food, consisting of Korean-style fillings, such as bulgogi and kimchi, placed on top of small traditional Mexican corn tortillas. Korean burritos are a similarly themed dish, using larger flour tortillas as a wrap.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
A taco stand or taquería is a food stall, food cart or restaurant that specializes in tacos and other Mexican dishes. The food is typically prepared quickly and tends to be inexpensive. Many various ingredients may be used, and various taco styles may be served. Taco stands are an integral part of Mexican street food. Tacos became a part of traditional Mexican cuisine in the early 20th century, beginning in Mexico City, as what had been a miner's snack began to be sold on street corners in the city. Shops selling tacos have since proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities. More typical taquerías specialize in tacos, as expected, but in some localities it can be used to refer to restaurants specializing in burritos, where tacos themselves are less of a point of emphasis.
Carne Asada Fries are obviously a local favorite — a San Diego area original that is apparently starting to catch on in other parts of the Southwest. This dish is a staple of Mexican fast food joints in the area, but not something you see on the menu of a full-fledged Mexican restaurant.
One thing I miss about San Diego is… carne asada fries. They do it wrong in LA. Either the guacamole is weird or they put a lot of beans in it. They just don't do it San Diego-style.
