Carne guisada is a Tex-Mex beef stew: chunks of chuck braised in a peppery, lightly thickened gravy with tomato, onion, garlic, and cumin until the meat is tender.

Carne guisada is a south-Texas home-cooking staple that moved onto taqueria menus across San Antonio, where it became one of the defining fillings for both breakfast and lunch tacos. Family cafes on the West and South Sides built reputations on their version of the gravy, and it remains a daily-eaten benchmark of a good neighbourhood Tex-Mex kitchen.

Where to eat Carne guisada in San Antonio

4 editor picks for Carne guisada in San Antonio, ranked by editorial score. All San Antonio signature dishes · Carne guisada across every city.

  • Garcia's Mexican Food

    Order Breakfast tacos and the carne guisada.

    Garcia's Mexican Food has served classic Tex-Mex near Woodlawn Lake since 1962, a small family room known for breakfast tacos and carne guisada.

    DetailsDirections

  • Mendez Cafe

    • ★ 4.0
    • $
    • South Side

    Order Carne guisada taco in spicy gravy.

    Mendez Cafe in the South Side is a tex-mex spot San Antonio locals rate, with carne guisada taco in spicy gravy the order to make on a first visit here.

    DetailsDirections

  • Lucy's Cafe

    • ★ 4.0
    • $
    • North Side

    Order Bean and cheese with bacon, carne guisada taco.

    Lucy's Cafe on the north side is a cash-friendly Tex-Mex counter busy at breakfast, where the bean and cheese with bacon taco is the local favourite order.

    DetailsDirections

  • Blanco Cafe

    Order Carne guisada plate, enchiladas and chalupas.

    Blanco Cafe is a cash-friendly Tobin Hill Tex-Mex counter where the carne guisada plate, enchiladas and chalupas come cheap to a loyal early-lunch crowd.

    DetailsBookDirections

Book food experiences in San Antonio

See all 290 food experiences in San Antonio

Make it at home

Serves 42 hrEasy

Ingredients

  • 800g beef chuck, cut into 2cm cubes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tomato, diced
  • 1 tablespoon flour
  • 1 teaspoon ground cumin
  • Salt and black pepper
  • Flour tortillas to serve

Method

  1. Season and brown the beef cubes in oil in a heavy pot, then remove.
  2. Soften the onion and garlic in the same pot, add the tomato and cook down.
  3. Stir in the flour and cumin to make a light roux, then return the beef.
  4. Add water to nearly cover and simmer gently, partly covered, for 90 minutes until the beef is tender and the gravy thickens.
  5. Adjust the seasoning and serve in warm flour tortillas or with rice and beans.

Editor tip. Keep the gravy loose and peppery rather than thick; it should coat the meat, not set into a paste. A pinch more cumin at the end lifts it.

Common allergens: Gluten.