- See also carne-seca, a Brazilian dried meat.
|Place of origin||Mexico|
|Region or state||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.
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.
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.
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 nineteeth century California Gold Rush era.
- Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". The New York Times.
- "Albuquerque". Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.
- 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.
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