Suadero: Difference between revisions
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'''Suadero''', in [[Mexican cuisine]], is a thin cut of [[meat]] from the intermediate part of the cow or pork between the belly and the leg.<ref name="froeb">{{cite news|last=Froeb|first=Ian|title=What Is Suadero? (Besides Tasty, That Is)|url=http://blogs.riverfronttimes.com/gutcheck/2008/01/what_is_suadero_besides_tasty.php|accessdate=April 5, 2014|newspaper=Riverfront Times|date=January 24, 2008}}</ref> Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is [[confit|confited]] or fried and used as a [[taco]] filling. |
'''Suadero''', in [[Mexican cuisine]], is a thin cut of [[meat]] from the intermediate part of the cow or pork between the belly and the leg.<ref name="froeb">{{cite news|last=Froeb|first=Ian|title=What Is Suadero? (Besides Tasty, That Is)|url=http://blogs.riverfronttimes.com/gutcheck/2008/01/what_is_suadero_besides_tasty.php|accessdate=April 5, 2014|newspaper=Riverfront Times|date=January 24, 2008|archive-url=https://web.archive.org/web/20150426102719/http://blogs.riverfronttimes.com:80/gutcheck/2008/01/what_is_suadero_besides_tasty.php|archive-date=April 26, 2015|url-status=dead}}</ref> Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is [[confit|confited]] or fried and used as a [[taco]] filling. |
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Suadero, also known as [[matambre]] in Argentina and [[sobrebarriga]] in Colombia, is the name of a very thin cut of beef in [[Argentina]], [[Paraguay]] and [[Uruguay]], taken from between the skin and the ribs,<ref name="froeb"/> a sort of [[flank steak]]. In Mexico City, México; it is very common and popular, offered mainly on street taco stands; but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritters, made of corn dough; served hot, flat and filled with various meats, garnishes and sauces; called gorditas. |
Suadero, also known as [[matambre]] in Argentina and [[sobrebarriga]] in Colombia, is the name of a very thin cut of beef in [[Argentina]], [[Paraguay]] and [[Uruguay]], taken from between the skin and the ribs,<ref name="froeb"/> a sort of [[flank steak]]. In Mexico City, México; it is very common and popular, offered mainly on street taco stands; but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritters, made of corn dough; served hot, flat and filled with various meats, garnishes and sauces; called gorditas. |
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Revision as of 06:56, 4 December 2022
 Tacos de suadero | |
| Place of origin | Mexico |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Beef |
| Part of a series on |
| Steak |
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Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg.[1] Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is confited or fried and used as a taco filling.
Suadero, also known as matambre in Argentina and sobrebarriga in Colombia, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,[1] a sort of flank steak. In Mexico City, México; it is very common and popular, offered mainly on street taco stands; but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritters, made of corn dough; served hot, flat and filled with various meats, garnishes and sauces; called gorditas.
References
- ^ a b Froeb, Ian (January 24, 2008). "What Is Suadero? (Besides Tasty, That Is)". Riverfront Times. Archived from the original on April 26, 2015. Retrieved April 5, 2014.
Further reading
- Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.
- Global Gourmet: Argentina. 2006. 24 January 2006
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