|Place of origin||Mexico and United States|
|Region or state||Northern Mexico and Southwestern United States|
|Associated national cuisine||Mexican cuisine|
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.
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.
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 nineteenth century California Gold Rush era.
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.