What is Carne Asada?

Let’s start with the basics—carne asada is a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. The term carne asada in Spanish translates to roasted or grilled meat in English. That’s why it’s important to recognize that, in Mexico, carne asada refers to how the beef is cooked rather than a specific recipe.

Think of it as like how Americans refer to chicken cooked on the grill as grilled or barbecued chicken. Before and after grilling, the beef is marinated in traditional Mexican spices like jalapeno, garlic, and cilantro plus lime juice and salt, creating the flavor that everyone knows and loves today. This delicious meat is sliced across the grain for maximum tenderness and can then be served on its own, as a part of a traditional carne asada plate with rice and beans or used as a base in other dishes like tacos or those undeniably delicious burritos.

Where Did Carne Asada Originate From?

Carne asada is among a host of other regional dishes that boast a long history. With so many ranchers and cattle in the area, beef became one of the most popular sources of protein across the country. Soon after, a close relative to the carne asada we know today was created by grilling beef over a fire and then thinly slicing it.

The beef would either be eaten by itself or stuffed into a corn tortilla by hungry ranchers. Sometimes, toppings were added—closely resembling the carne asada tacos served today. A centuries-long story short—from what we know about the earliest versions of carne asada, today’s version has not trailed far from its roots.

What Does Having a Carne Asada Mean?

While the term carne asada is most popular in the United States as a dish that includes marinated, grilled, and thinly sliced steak, the term is also used in northern Mexico to describe a certain type of social gathering. In fact, having a carne asada is quite like the American tradition of having a barbeque.

While carne asada puts a strong emphasis on the flavors that grilling and charring give to the meat, the marinade that’s used plays just as important of a role in preparing the best carne asada. In fact, every family is said to have a slightly different carne asada marinade based on the traditional method created years ago. The basics include top quality oil, lime juice, chili powder, salt, black pepper, cumin, cayenne, fresh garlic, jalapeno, oregano, and sometimes orange juice.

The most common cuts of beef used when making carne asada are flank steak and skirt steak. This is because you want a steak that will not only absorb the flavors of the marinade well but grill easily as well. Skirt steak and flank steak are most often used because they are thinner cuts of meat that cook quickly, making it easier to prepare for groups of people.

How to Serve Carne Asada?

Because of the way carne asada is prepared, it can be served in a variety of ways. Some of the simplest ways you might see traditional carne asada served is an array of thinly sliced meat with rice and beans on a plate. Simple and delicious, the meat, rice, and beans make the perfect trio.

Sometimes, carne asada can enhance other dishes, too. For example, carne asada tacos are extremely popular here in the United States, especially in California and Arizona. Served on a corn tortilla with avocado, chopped onions, cilantro, a choice of salsa, and maybe some crumbled cotija cheese the flavors meld together perfectly to become one of the most popular taco choices.