Type | Meat |
---|---|
Place of origin | Mexico |
Region or state | Northern Mexico and Southwestern United States |
Associated cuisine | Mexican cuisine |
Main ingredients | Beef |
Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine.
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.[ citation needed ]
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. [1]
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. [2]
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. [3]
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
Tex-Mex cuisine is an American cuisine that derives from the culinary creations of the Tejano people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country.
In cuisine, an omelette is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
A chimichanga is a deep-fried burrito that is common in 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.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
MachacaSpanish: [maˈtʃaka](listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted.
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.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Israeli cuisine, and Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
The cuisine of Libya is Arab and Mediterranean with Italian influence. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam.
A burrito is a dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.
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 Southern, German, Czech, British, African American, Creole/Cajun, Mexican, New Mexican, Native American, Asian, and Italian.