Carne asada fries

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Carne asada fries
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Place of origin United States
Region or state San Diego, California
Main ingredient(s) French fries, carne asada, guacamole, sour cream, cheese
Food energy (per serving) 1129.0[1] kcal
Carne asada fries

Carne asada fries are a local specialty found on the menus of taquería-like Mexican restaurants primarily in the American Southwest, including, but not limited to, San Diego,[2][3] where it originated.[4] This item is not normally featured on the menu at more traditional Mexican restaurants.[4]

Ingredients[edit]

The dish typically consists of french fries, carne asada, guacamole, sour cream and cheese.[5] The dish is high in calories, with a meal-sized portion containing 2000 Calories (kcal) or more.[6][7] Generally, only shoestring fries are used, but other cuts of potato may be used. The carne asada is usually finely chopped to avoid using a knife or additional cutting. Guacamole and sour cream are added. Finally, it is topped with cheese, although the variety of cheese is dependent on the area or establishment. A commonly used cheese is Cotija. However, many establishments use a less-costly shredded cheese mix which melts with the other ingredients and keeps longer.[8][9]

In Los Angeles, the dish may also contain refried beans.[10]

Similar dishes[edit]


References[edit]

  1. ^ "Carne Asada Fries". recipe. food.com. 4 February 2013. Retrieved 6 June 2013. 
  2. ^ "Grapevine eatery all about peace, love and good burgers". Fort Worth Star-Telegram. 6 June 2008. Retrieved 14 December 2009. 
  3. ^ Gold, Jonathan (November 22, 2007). "My Taco: Frying High". LA Weekly (Village Voice Media). Retrieved June 7, 2009. 
  4. ^ a b Steve Rodriguez (30 June 2009). "Carne Asada Fries: The new American comfort food". San Diego News Network. Archived from the original on 30 June 2009. Retrieved 22 June 2011. "Carne Asada Fries are obviously a local favorite — a San Diego area original that is apparently starting to catch on in other parts of the Southwest. This dish is a staple of Mexican fast food joints in the area, but not something you see on the menu of a full-fledged Mexican restaurant." 
  5. ^ Allen Borgen (25 December 2008). "Stop at Picante and say, `Fill 'er up!'". San Bernadino Sun. Retrieved 22 December 2012. 
  6. ^ "Carne Asada Fries". The Daily Plate. Retrieved 2009-06-07. 
  7. ^ Justin Weisbrod (12 October 2008). "Burritology 101: what lies beneath the tortilla". The Daily Aztec. Retrieved 14 December 2009. 
  8. ^ Melinda Bardon (25 February 2009). "Tacos and grit". The Vanguard (mtvu.com). Retrieved 14 December 2009. 
  9. ^ Allen Borgen (25 December 2008). "Stop at Picante and say, `Fill 'er up!'". The Sun. Retrieved 14 December 2009. 
  10. ^ Christine Pasalo (January 2013). "Meet Rene Gube". San Diego Magazine. Retrieved 22 December 2012. "One thing I miss about San Diego is… carne asada fries. They do it wrong in LA. Either the guacamole is weird or they put a lot of beans in it. They just don’t do it San Diego-style." 

External links[edit]