This is a guest post by Katherine Robinson. Katherine Robinson is a freelance writer who enjoys writing about her travel experiences which may be useful to other travellers.
This week’s featured dish is machaca and it’s another dish which you should try if you are going to be in Mexico. Regional variations of this dish can be found throughout Mexico and you’ll need to do a bit of travelling around the country if you want to sample all of the varieties. I would advise you to plan your travel ahead of time so that you can book cheap flights to Mexico and tour the country.
What is Machaca?
Machaca isn’t exactly a dish, but rather the meat that constitutes a number of popular Mexican dishes. In fact, Machaca refers to the type of meat and how it is prepared. It’s a dried, spiced meat which, as the name suggests, is rehydrated and pounded (machacar translates to pound or crush in Spanish). The meat is dried with spices and chiles, which change the flavour, and it’s usually served with tortillas. Machaca is a simple and popular breakfast dish when served with eggs.
Where does it originate from?
Machaca is most common in the northern regions of the country. The state of Nuevo Leon is a great place to sample machaca as it is considered to be one of the main dishes of that state. It is also popular in Tamaulipas and Coahuila. An easy way to visit northern Mexico is to travel to Monterrey, which is the capital of Nuevo Leon state. International flights arrive at General Mariano Escobedo International Airport in Monterrey.
Photo credit: via flickr
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Looks yummy. I never heard of Machaca, but I will make sure we’ll try it next time we visit Mexico.
I’m a vegetarian so I don’t get to sample many of Mexico’s traditional dishes, but I’m happy that Katherine is able to introduce new dishes each week that I otherwise might not be familiar with. I’m glad you enjoyed the post!