Carne Apache (Lime-Cured Raw Beef)

History & Origin

Carne apache is a bold and primal dish from northern Mexico, especially popular in Sonora, Chihuahua and Sinaloa. Its name references the Apaches, the indigenous peoples known for their bravery and fierceness. The concept is simple but requires culinary courage: completely raw minced beef is marinated in abundant lime juice with vegetables and chilli. The citric acid partially denatures the proteins in the meat. The freshness and quality of the meat are absolutely fundamental. Northern Mexicans insist that the meat must be minced to order, from a prime cut of beef, and that the lime must be freshly squeezed. Carne apache is served on tostadas, crackers or with tortilla chips, as a snack to accompany beer. It is a polarising dish: those who love it consider it an unsurpassed delicacy. In northern Mexico, it is a symbol of the borderland food culture.