Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pig 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.
 Tacos de suadero | |
| Place of origin | Mexico |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Beef |
Suadero, also known as matambre in Argentina, sobrebarriga in Colombia, and rose meat in the United States of America, 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 fritter, made of corn dough, served hot, flat and filled with various meats, garnishes and sauces; these are called gorditas.
References
edit- ^ 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
edit- 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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