Arracheras are thin cuts of meat and are used for making fajitas. The only real difference between the two is that fajitas are sliced into thinner strips. Flank or skirt steak is marinated in lime juice, garlic, salt, pepper and sometimes diced chile peppers. The beef is cooked over an open flame to temperature and served with steamed tortillas, shredded lettuce, tomatoes, beans and rice. The beans may be topped with cheese and salsa picante or pico de gallo.
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Steaks come in a variety of cuts, the most popular being filet, New York strip, porterhouse and rib eye depending upon location and availability. Steaks are generally seasoned with salt and pepper and broiled or grilled. They may also be marinated in fresh lime juice, garlic and diced chile peppers. Beans (which may be topped with cheese) and rice are common sides. You may also encounter papas fritas (fried potatoes). Occasionally a menu will offer Bistek Ranchero, in which case the beef is smothered in salsa ranchero.
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Carne Asada is marinated broiled beef and can be any of the smaller cuts of beef not considered bistek. These types include everything from butt steak to tritip. Mexican restaurants generally season Carne Asada with a marinade of lime juice, garlic, Mexican oregano, salt, pepper and sometimes diced chile peppers. The dish is usually served with steamed tortillas, shredded lettuce, tomatoes, rice and beans, which may be topped with cheese. Salsa picante or pico de gallo may be offered on the side.
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Carnitas are a popular delicacy in Mexican restaurants. Pork is slowly roasted and simmered in its own juices with orange rinds and any number of Mexican spices. In fact, purveyors of Carnitas in Mexico closely guard the specific spices they use; however, these secret recipes typically consist of dried Mexican chile powders and herbs such as cumin, epazote (wormseed), garlic, Mexican oregano, salt and pepper. The dish is usually served with steamed tortillas, shredded lettuce, tomatoes, rice and beans, which may be topped with cheese. Salsa picante or pico de gallo may be offered on the side.
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Machaca is a Northern Mexican specialty. Beef shoulder or chuck roast is simmered for hours in water, oil and spices (usually chile powder, cumin, garlic, salt and pepper). Once all the fat has been cooked out of the beef, it is pulled apart or shredded. The dish is usually served with steamed tortillas, shredded lettuce, tomatoes, rice and beans, which may be topped with cheese. Salsa picante or pico de gallo may be offered on the side.
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