'Tía Lencha ampliará su mercado de exportación'. Mitos y leyendas de Homero Adame (in Spanish). Carne seca is an alternative name for machaca in parts of the Southwest and Sonora, Mexico. In Tucson, Arizona and southward, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio. In Mexico, it is still sold for cooking and snacking this is done primarily in the north and in small-scale operations. Most dried beef is sold in the United States as jerky. Īfter the arrival of refrigeration, dehydration was no longer needed for preservation. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico. The reconstituted meat would then be used to prepare any number of dishes. Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. In central and southern Mexico, it is not well known by lower socioeconomic classes. states of Arizona, California, and New Mexico, and in Texas where it is known as Machacado. The dish is known primarily in the north of Mexico, and the southern regions of the U.S. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua. Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter.

Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers ( chiles verdes or chiles poblanos). 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. It is also readily available in many groceries and supermarkets in these areas. Machaca Spanish: ( 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 will be worth driving across the bridge into Longview.Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole I don't know what changed but I will not be back to this location. The girl finally came back when we were almost finished with our meal to tell us the pop machine could not be fixed so she gave us a bottle of coke.Service was poor, food was poor and restaurant was not very clean. I thought steak fajitas always came with pico de gallo, and salsa or sour cream and gaucamole. There was very little steak mostly onion and peppers. The rice and beans were about room temperature, not even warm enough to melt the cheese. My salad came up and she asked if I wanted ranch or bluecheese? Who puts salad dressing on a taco salad? Isn't it salsa, sour cream and guacamole? My husband was still waiting, by the time his came out it was cold. She took the cups and went into the back. I brought the cups up and told the girl something is wrong with the machine. She handed us our drink cup at the register and when we went to fill our pop, the machine didn't work. The server couldn't remember who ordered what and had to come to the dining room several times to ask different customers what they ordered. I ordered a taco salad and my husband had the steak fajita plate. I have been to this location in the past and got really good food.

Machacha breakfast