Carne a la tampiqueña

A traditional Mexican dish

Overview

Carne a la tampiqueña served with traditional accompaniments

Carne a la tampiqueña is a popular dish in Mexican cuisine, known for its flavorful combination of ingredients and its cultural significance. Originating from the city of Tampico, in the state of Tamaulipas, Mexico, this dish is a staple in many Mexican households and restaurants.

History

The dish was created in 1939 by the restaurateur José Inés Loredo and his brother, chef Fidel Loredo, in Tampico. It was designed to represent the essence of Mexican cuisine by combining various traditional elements on one plate. The name "tampiqueña" refers to its place of origin, highlighting the regional pride associated with the dish.

Ingredients

Carne a la tampiqueña typically consists of a thinly sliced grilled beef steak, often arrachera or flank steak, seasoned with salt, pepper, and lime juice. It is usually accompanied by a variety of side dishes, including:

• Enchiladas
• Guacamole
• Refried beans
• Mexican rice
• Tortillas
• Chiles toreados

Preparation

The preparation of carne a la tampiqueña involves marinating the beef in a mixture of lime juice, garlic, and spices to enhance its flavor. The steak is then grilled to the desired level of doneness. The accompanying enchiladas are typically filled with cheese or chicken and topped with a red chili sauce.

Cultural Significance

Carne a la tampiqueña is more than just a meal; it is a representation of Mexican culinary tradition. It showcases the diversity of flavors and ingredients that are characteristic of Mexican cuisine. The dish is often served during special occasions and family gatherings, symbolizing unity and cultural heritage.

Related pages

• Mexican cuisine
• Tampico
• Arrachera
• Enchilada