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. How to properly pronounce machacha machacha Pronunciation machacha Here are all the possible pronunciations of the word machacha. California Īccording 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. 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. Sometimes, potatoes are included or used in lieu of eggs. 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. Northern Mexico and Southwestern United StatesĬarne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine. It’s more formal and polite than ‘muchacha’.Mexican dried beef See also carne-seca, a Brazilian dried meat. ![]()
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