- See also carne-seca, a Brazilian dried meat.
In northern Mexican cuisine, particularly the states of Chihuahua and Sonora, carne seca is cooked in a dish called machaca, which includes tomatoes, onions, chile verde, and eggs. Sometimes potatoes are included or used in lieu of eggs.
According to food writer Marian Burros of the New York Times, carne seca is a popular meat filling used by Tucson area Mexican restaurants in enchiladas, chimichangas, and tacos and mixed with eggs.
- Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". New York Times.
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