See also carne-seca, a Brazilian dried meat.
Carne seca
Place of originMexico
Region or stateNorthern Mexico and Southwestern United States
Associated cuisineMexican cuisine
Main ingredientsBeef

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.[1]

Southwestern United States


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.[2]


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.[3]

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.[4]

See also


  1. ^ Walsh, Robb (19 February 2009). The Texas Cowboy Cookbook: A History in Recipes and Photos. Clarkson Potter/Ten Speed. ISBN 978-0-307-49176-3.
  2. ^ Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". The New York Times.
  3. ^ Luchetti, Cathy (2007). "Frontier Cooking of the Far West". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford University Press. p. 241. ISBN 9780195307962 – via Google Books.
  4. ^ "Albuquerque". Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.