Suadero
In today's article we are going to address the topic of Suadero, a topic that has generated great interest and debate in recent times. For years, Suadero has been the subject of study and analysis in various areas, awakening the interest of experts, professionals and the general public. Its relevance in the current context is undeniable, and its impact has been felt in different aspects of society. Therefore, in this article we propose to thoroughly explore and analyze in detail all the facets of Suadero, with the aim of providing a complete and updated vision of this very relevant topic.
 Tacos de suadero | |
| Place of origin | Mexico |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Beef |
| Part of a series on |
| Steak |
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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. 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 and sobrebarriga in Colombia, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, 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
- ^ 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
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