C a b r i t o

Whenever you ask about Monterrey’s most representative dish, the answer is invariably the same: cabrito (roasted baby goat). However, the region has a multitude of cultural influences that can also be appreciated in the food.

The influence of Jews, Spaniards and ancient cultures can still be found in Monterrey’s typical cuisine. Some examples of typical dishes are *machacado de res*, *agujas a las brasas*, *carne zaraza* and *arrachera*, a cut of meat originally from Monterrey. Most of the dishes go with tortilla and sauce.

Without hesitation, the dish that represents the best this city in
the country and all around the world is the *cabrito*.
This exquisite dish is prepared pinching a baby goat through
the middle, even before it eats weed, grilling it on the charcoal
fire and adding time to time lime juice mixed with onion, pepper,
garlic and sugar. A little bit of wine or beer can also be added
according to the guest's taste. As a suggestion, a cold beer
can be the perfect drink for this delight.

                                           M a c h a c a

Shredded dried beef with spices. It can be cooked with scrambled eggs and is usually served with beans and flour tortillas.
 

Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca or " machaca", is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved.

The basic machacado con huevo is made with eggs and dried beef. Chopped tomatoes, onions and jalapeños or serrano chili peppers can be added, or salsa can be cooked into it, to create another version.