Carne asada

In Mexican cuisine, "Carne asada" (lit., "grilled meat") is a dish that consists of pieces of thin or thick pieces of beef steak. The meat can be marinated in such ways as rubbed with olive oil and sea salt or with spice rubs such as lemon and pepper or garlic salt, lime and Worcestershire sauce, before being cooked on a grill. The meat can be served alone or chopped and can be used in tacos, burritos, piruetas, or quesadillas. Carne asada is often served with fresh guacamole, grilled onions, black beans or frijoles charros, and fresh salsa.

There are two types of carne asada in Mexico: the northern type from states that are usually located in the north where the climate is more arid, and the central-south type from the states that are located in the middle and the south of Mexico where the climate is more humid.

The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, Durango, and Tamaulipas) as well as in the American Southwest (especially Southern California and Texas). It can be found as the main ingredient in tacos and burritos, or is simply served stand-alone. It is sold at Mexican meat markets called "carnicerías" in the American Southwest and especially those states with Mexican/Mexican American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of...
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