Machaca

This article is about the Mexican dish. For other uses, see Machaca (disambiguation).
Machaca
Machaca
TypeDried meat
Place of originMexico
Region or stateNorthern Mexico
Main ingredientsBeef or pork
Ingredients generally usedChilis and other spices

Machaca Spanish: [maˈtʃaka] ⓘ 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 is also readily available in many groceries and supermarkets in these areas.[1][2][3][4] In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket)[5][6] or skirt steak[4] shredded and then fried is sometimes substituted.

The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico, and in Texas where it is known as machacado. In central and southern Mexico, it is not well known by lower socioeconomic classes.[7]

  1. ^ Adame, Homero (3 November 2013). "El origen del machacado con huevo" [The origin of machacado con huevo]. Mitos y leyendas de Homero Adame (in Spanish).
  2. ^ Torres, Armando (22 March 2012). "Tía Lencha ampliará su mercado de exportación" [Tía Lencha expand its export market]. El Economista (in Spanish).
  3. ^ "Estados Unidos abre frontera a la machaca". El Horizonte (in Spanish). 30 July 2013.
  4. ^ a b Chavez, Stephen (August 19, 2014). "A breakfast of machaca con huevos". Alhambra Source. Archived from the original on December 24, 2014.
  5. ^ McKenna, John. Gran, gran fiesta Mexican food Irish Times 2 January 1999
  6. ^ Chavez, Stephen & Rodriguez, Art (December 26, 2013). "Latino Recipes For The Holidays: Machaca Con Huevos". Huffington Post.
  7. ^ Mitofsky, Consulta (October 2006). "Consumo de Platillos Tipicos: Encuesta Nacional de Viviendas" (PDF) (in Spanish). Archived from the original (PDF) on 2008-02-27. Donde si se nota una diferencia importante es en la proporción de consumo en niveles socioeconómicos; los niveles bajos han consumido en menores ocasiones alimentos como chilorio, machaca y cochinita pibil, lo que elimina la creencia que son alimentos populares, sobre todo fuera de sus regiones de origen.