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Mexican Meat |
| Home >> Restaurant and Nightlife Directory >> Mexican Cuisine >> Mexican Meat |
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| TYPES OF MEAT IN MEXICO |
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Barbacoa -
generally refers to meats or a whole sheep slow cooked over an open fire, or more traditionally, in a pit covered with leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat that was steamed until tender. |
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Cabeza - is a Spanish language word meaning literally "head", used in Mexico to describe the meat from a roasted head of a cow, served in a taco or burrito. In Mexico, typically, the whole head will sit on a steamer or grill, and optimally, customers may ask for particular parts of the head meat they favor, such as ojo (eye), oreja (ear), or mejilla (cheek). |
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Carne asada - is a dish, literally meaning "grilled beef", it is one of the most popular varieties of Mexican food, more commonly in the Northern parts of Mexico, in the states of Baja California, Sonora, Chihuahua, Nuevo León and Tamaulipas. It can be found as the main ingredient in tacos, tortas, burritos, or served alone as a meal. |
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Lengua - Beef tongue literally the tongue of a cow. Widely used in certain types of ethnic cooking, such as German cuisine and Mexican cuisine, often seen in tacos and burritos. Beef tongue is nearly pure muscle and therefore is very high in protein and low in fat, however it requires long cooking times at low temperatures to render it tender enough to eat. |
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Machaca - or machacado is a Mexican dish of shredded beef (often dried), and sometimes cooked with eggs, onions and chile peppers. It is also served in as a taquito, burrito, torta, or a plate with beans and rice. The name Machaca is used in the Southern part of Mexico and in the northwestern state of Sonora, and 'Machacado' in the North where it originated. |
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Picadillo - is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. It is normally used as a filling, such as for tacos, and can be mixed with vegetables. Picadillo is a traditional dish in many Latin American countries; it's made with ground meat, tomatoes, and regional ingredients. |
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Sesos - Beef brains and calf or veal (juvenile beef) brains are used in certain types of ethnic cooking, such as French cuisine and Mexican cuisine as well as certain regional cuisine in the US. Beef brains have a mushy texture and very little inherent flavor and are typically flavored with sauces such as chile sauce and Sauce ravigote. |
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Tripas - also known as Machitos, in Mexican cuisine are small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are normally used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. Tripas as prepared Mexican style require careful attention by the cook to avoid becoming rubbery. |
| TYPES OF PORK |
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Al pastor - meat is a dish similar to the Turkish döner kebab, Shawarma, or the Greek gyros. Usually pork, it is marinated with a blend of different spices and gravy, and then slowly cooked on a vertical rotisserie. When ready, the meat is then thinly sliced off the spit. It can be served with small tortillas, onions, and cilantro. It is also a common ingredient in tacos, burritos, and tortas. |
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Carnitas - (from the Spanish for "little meats") is a type of braised or roasted (often after first being boiled) pork in Mexican cuisine. Sometimes it is actually prepared by frying. It can also be made from beef using a chuck roast, although using pork seems to be the more common method. |
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Chicharrones - is a popular dish in Latin America and is part of the traditional cuisines of Cuba, Mexico. They are usually made with different cuts of pork, but sometimes made with ram meat. The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. |
| TYPES OF POULTRY |
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Pollo - A type of poultry used in many Mexican dishes such as tacos and green enchiladas. It can be boiled whole and the chicken removed to be used for other dishes. It can also be grilled or baked. Thighs and legs are considered the dark meat due to the darker color of the meat. There is more fat in the darker meat and it has a much stronger poultry flavor. |
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Pollo Asada - This Mexican dish is chicken marinated in vinegar or citrus juice along with cumin, chile and onion is easy to make and can be bought already seasoned. The chicken is usually grilled. |
| OTER MEATS AND INSECTS |
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Chapulines - is a Spanish language word for grasshoppers of the species Sphenarium. They are considered a delicacy by many Mexicans. They are collected only at certain times of year. They are thoroughly cleaned and washed out, then fried with chiles, garlic and lemon juice, to create a sour-spicy-salty taste that is a good complement for beer...More >> |
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Escamoles - are the larvae of ants of the genus Liometopum, harvested from the roots of the agave (tequila) or maguey (mezcal) plant in Mexico. In some forms of Mexican cuisine, escamoles are considered a delicacy and are sometimes referred to as "insect caviar". |
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