Top 4 Best Beef Dishes In Mexico

The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chili peppers and cilantro.

1. Aporreadillo


Aporreadillo or Aporreado is a typical dish from south-western Mexico cuisine. This dish consists of meat beaten with a stone, salted, shredded, stirred with egg and cooked in guajillo chili, árbol chili or serrano chili sauce, with garlic and cilantro. It can be made of beef or venison meat, dried and salted, or cecina. It is accompanied with rice and beans for breakfast or dinner. The aporreadillo can be red or green, depending on the color of the sauce. It is traditional in the states of Guerrero and Michoacán.

2. Carne a la tampiqueña

Carne a la tampiqueña

Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel, from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. Each ingredient was given a meaning. The oval platter represents the Huasteca; the strip of the roasted meat, the Rio Panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the Huasteca; the guacamole, the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area.

3. Refried beans

Refried beans

In northern Mexico and in Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). 

Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter and seasoned to taste with salt and spices. Lard is generally used more often in Mexico, and it has a large effect on flavor. Epazote is a common herb used to add flavor. It is also a carminative, which means it reduces the gas associated with beans.

4. Cecina (meat)

Cecina (meat)

Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best known cecina is Cecina de León, which is made of the hind legs of a cow, salted, smoked and air-dried in the province of León in northwestern Spain, and has PGI status.

In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada). The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork "cecina enchilada" must be cooked before consumption. The town of Yecapixtla is well known for its version of the dish, which varies from region to region.


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