Suadero

In this article, we are going to address the topic of Suadero with the aim of exploring its various facets and delving into its meaning and relevance today. Suadero is a topic that has aroused the interest of experts and the general public, due to its impact on different aspects of daily life. Throughout history, Suadero has played a crucial role in society, and its influence remains significant today. Through this article, we will seek to shed light on the different aspects of Suadero, analyzing its evolution over time and its relevance in the contemporary world.
Suadero
Tacos de suadero
Place of originMexico
Serving temperatureHot
Main ingredientsBeef

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.

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

  1. ^ 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