Taco Question: Suadero
- Dan Raffle Sep 23, 2002 03:25 PM
What kind of meat is Suadero? I went to Gordo #2 on International near High street and saw it on the menu. The translation described it as "Rose Meat" which didn't make any sense. The only explanation the folks in the truck could offer was to hold up a chunk of the meat.
Anyway, I had a suadero taco, and it sorta tasted like chewy carnitas. Now I'm curious about what I ate.
I've been told it's the meat off the beef ribs. Certainly has the concentrated taste and chewy texture, not sure exactly which part of the rib though.
I think Melanie is right, I think it is a rib cut not testicles if that is what you are referring.
I always thought it was brisket. Years ago in Mexico City, I was trying to figure out what brisket was called there and was going through possibilities with some people there. Ultimately, they took me to eat tacos de suadero and we all agreed that it was brisket. It couldn't have been testicles, at least in that case. I've had it here and there in Mexico since then and wasn't always convinced it was brisket, but it struck me that it was something close to it.
coral_chapa, could it be that it's something different from one place to the next? (I'd have responded directly to your post, but the link didn't work right.)
1. Suadero: `Suadero`, in Mexican cuisine, is a thin cut of beef from the meat that hangs from the breast bone on a cow. Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is grilled and used as a taco filling. Category:Mexican cuisine Category:Beef, Found on http://en.wikipedia.org/wiki/Suadero
Suadero is a term largely used in Mexico for a variety of fatty meat cuts, generally skirt or brisket. It is also known as "aldilla", "falda" or "tocinillo", and I'm sure there are others. The suadero is generally a beef cut, but can also come from pork (suadero, etc., de cerdo). The term is used very loosely and one theory is that the word is derived from the Spanish word "sudar" (sweat) since such cuts were commonly braised, as in "sudado de carne".