Carne Seca Norteña (Northern Sun-Dried Beef)

History & Origin

Northern carne seca is one of the oldest food preservation techniques in northern Mexico, with roots going back to the nomadic and semi-nomadic peoples of the northeast - groups such as the Chichimecas, Coahuiltecos and Borrados - who hunted bison and deer and needed to preserve meat during long journeys across the desert and mountains. Before the Spanish arrived, the peoples of northern Mexico were already sun-drying meat with salt obtained from the desert's natural deposits. This salting and sun-drying technique is virtually universal in pastoral and hunter cultures around the world, and in northeast Mexico it developed its own characteristics determined by the region's extreme climate: summers with temperatures of 40–45°C and low relative humidity create perfect conditions for drying meat quickly and evenly. The fundamental difference between carne seca and machaca lies in the process: both are made from salted, dehydrated beef, but whilst machaca is pounded or shredded after drying, then rehydrated and cooked with egg or other ingredients, carne seca is consumed in its dried state, either eaten directly as a snack, or grilled on a plancha until it browns and turns crispy outside but slightly flexible within. In Nuevo León, carne seca is a highly prized artisan product sold in specialist butcher's shops and traditional markets in Monterrey. Each butcher has their own curing recipe, with variations in the amount of salt, the curing time, and the addition of spices such as cumin, garlic and oregano. The best carne seca is made from lean beef cuts such as rump or shoulder, sliced into thin strips along the grain so the drying is uniform. Today northern carne seca has crossed the borders of the north and is consumed throughout Mexico and in Mexican communities in the United States, where it is valued both as a protein-rich snack and as an ingredient in stews and tacos. Its concentrated, salty and slightly umami flavour makes it irresistible.