Carne asada fries
|Carne asada fries|
Place of origin
Region or state
|San Diego, California|
|French fries, carne asada, guacamole, sour cream, cheese|
|Cookbook:Carne asada fries 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, where it originated. This item is not normally featured on the menu at more traditional Mexican restaurants.
The dish typically consists of french fries, carne asada, guacamole, sour cream and cheese. The dish is high in calories, with a meal-sized portion containing 2000 Calories (kcal) or more. Typically the fries are of the shoestring variety, but other cuts may be used as well. The carne asada is usually finely chopped to avoid the need for a knife or additional cutting on the part of the consumer. The cheese is commonly Cotija, although many establishments use a less-costly shredded cheese mix which melts with the other ingredients and keeps longer.
- "Carne Asada Fries". recipe. food.com. 4 February 2013. Retrieved 6 June 2013.
- "Grapevine eatery all about peace, love and good burgers". Fort Worth Star-Telegram. 6 June 2008. Retrieved 14 December 2009.
- Gold, Jonathan (November 22, 2007). "My Taco: Frying High". LA Weekly (Village Voice Media). Retrieved June 7, 2009.
- 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."
- Allen Borgen (25 December 2008). "Stop at Picante and say, `Fill 'er up!'". San Bernardino Sun. Retrieved 22 December 2012.
- "Carne Asada Fries". The Daily Plate. Retrieved 2009-06-07.
- Justin Weisbrod (12 October 2008). "Burritology 101: what lies beneath the tortilla". The Daily Aztec. Retrieved 14 December 2009.
- Melinda Bardon (25 February 2009). "Tacos and grit". The Vanguard (mtvu.com). Retrieved 14 December 2009.
- Allen Borgen (25 December 2008). "Stop at Picante and say, `Fill 'er up!'". The Sun. Retrieved 14 December 2009.
- 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."
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