Carne Asada a la Tampiqueña (Tampico-Style Grilled Steak)

History & Origin

Carne asada a la tampiqueña is one of the most emblematic dishes of refined Mexican cuisine, though its name can be misleading. It does not come directly from Tampico but was created in 1939 by José Inés Loredo at his restaurant Tampico Club in Mexico City. Loredo, originally from the Huasteca region, wanted to recreate the flavours of his homeland in an elegant dish. The tampiqueña consists of a thin strip of beef grilled over charcoal, accompanied by green enchiladas, refried beans, poblano strips with cream, guacamole, and sometimes red rice. The presentation on an oval plate with all the accompaniments arranged around the meat is part of its identity. This dish quickly became a standard of Mexican restaurant cuisine and today is found in virtually every Mexican restaurant in the country. The tampiqueña represents the fusion of regional Huasteca cuisine with the urban sophistication of mid-twentieth-century Mexico.