Talk:Carne asada

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This seems to be a reshuffled cut and paste job from here: http://bbq.about.com/cs/beef/a/aa122803a.htm Unless both articles were written by the same author, perhaps someone should rewrite this Wikipedia entry. I don't know enough about the topic to do so myself.

I agree with you that this seems to be some kind of cookie cutter version definition. To create a good carne asada you'd like to use a greater variet of ingredients. Cilantro, beer (cheap beer is the best), garlic, key-limes garlic salt, onions, orange juice and a hint of white vinegar. The best meat to use is fatty thin meat. Steak makes a lousy carne asada.

[edit] Inaccurate?

I'm not going to edit because I can' find a source. However, from personal experience, carne asada is a "traditional meal" for MANY central american countries. Seems wrong to just highlight mexico.

[edit] Please mention sources

I'll edit this again, since you left it in the mexican cuisine section, I'm Brazilian and have been living in Mexico for a few years, we do not have Carne Asada in Brazil, at least not the type this article mentions, Argentinian or Pampas carne asado is als substantialy different, so this article mentions Mexican carne Asada... there is no such thing as a "Hispanic Carne Asada" my friend.. just hope to clear this mix up, cheers