Carne Seca appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Carne seca · Tucson
Sonoran carne seca is beef sun-dried on the roof, then shredded and quickly sauteed with onions, green chile and tomato for tacos, burritos and chimichangas.
Carne seca is the original Sonoran preserved beef, dried on rooftops in the Tucson desert before refrigeration. The Sonoran method uses thin strips of top round seasoned with salt and lime, sun-dried 4-6 hours, then shredded by hand. El Charro Cafe has run carne seca since 1922, drying beef on the roof of the Court Avenue building. The dish is the canonical filling for El Charro chimichangas and tacos and remains a Tucson signature today across El Charro, Mi Nidito and family-run Sonoran kitchens.
Where to eat in Tucson:
- El Charro Cafe
- Mi Nidito