Suadero
From Infogalactic: the planetary knowledge core
| File:Tacos de suadero.jpg
Tacos de suadero
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| Origin | |
|---|---|
| Place of origin | Mexico |
| Details | |
| Serving temperature | Hot |
| Main ingredient(s) | Beef |
Lua error in package.lua at line 80: module 'strict' not found. Suadero, in Mexican cuisine, is a thin cut of beef from the intermediate part of the cow between the belly and the leg.[1] Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is fried and used as a taco filling. Suadero, also known as matambre, 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.
References
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<references />, or <references group="..." />- 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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- ↑ Lua error in package.lua at line 80: module 'strict' not found.
