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America's Melting Pot
Carne Asada hero image coming soon
1800s-present - Northern Mexican grill cooks and Mexican American families in the Southwest
Carne asada means grilled meat, and in northern Mexico and the American Southwest it is both a recipe and a gathering. Mexican American families, taquerias, and backyard cooks made thin grilled steak a staple for tacos, burritos, plates, and weekend cookouts.
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Difficulty
Easy
Prep time
20 minutes plus marinating
Cook time
10 minutes
Total time
30 minutes plus marinating
Servings
4 to 6 servings
Region
Southwest, Southern California, Texas, and Mexican American communities
Era introduced
1800s-present
Introduced by
Northern Mexican grill cooks and Mexican American families in the Southwest
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Carne asada is at its best when treated as a social food. Skirt or flank steak takes on a citrusy chile marinade, grills quickly over high heat, and gets sliced thin across the grain. In American foodways it sits at the center of Mexican American cookouts, taco shops, California burritos, Sonoran-style meals, and Southwest backyard dinners.
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