Английская Википедия:Carne seca

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Шаблон:Short description

See also carne-seca, a Brazilian dried meat.

Шаблон:Infobox prepared food

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.Шаблон:Citation needed

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.[1]

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.[2]

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.[3]

See also

Шаблон:Portal

References

Шаблон:Reflist

Шаблон:Mexican cuisine Шаблон:Beef

Шаблон:Meat-stub Шаблон:Mexico-cuisine-stub