«It looks like we shouldn’t have a barbecue today», said nobody, ever, because having one will always be a good time: laughter, jokes, remembering good times, and anecdotes with a few ‘chelitas’, but most of all, a tasty steak, is something priceless.
Since we are experts in taking things to the next level (contact us here and you’ll see), here are our five best cuts for your next Mexican parrillada, including beef, pork, and fish, and some delicious suggestions on how to prepare them.
Here we go!
INDEX
ARRACHERA
Mexican Pride / Photo: Sabor y Estilo.
The Mexican cut par excellence is definitely this one, and its origin is very curious!
It wasn’t until the 1970’s that the Monterrey businessman José Inés Cantú saw great flavor potential in this particular cut, which had a bad reputation for being stiff, fibrous, and with tendons. In the United States, it was such a rejected cut of meat that it was used to make sausages.
This businessman realized that after removing the nerves and ligaments from the beef and then marinating it, the result was simply spectacular meat. It was so delicious that he kept the secret of his creation, baptizing it as arrachera, a word he invented, so that other entrepreneurs would not discover what cut of meat it was.
We recommend marinating your piece of arrachera for 2 to 3 hours in the way you like it best before putting it on the barbecue and then grilling it over high heat to seal it and preserve its juices and delicious fat.
BEEF FLANKS
Tender and Tasty / Foto: Simply Recipes.
Also known as ‘falda’, this is the cut most commonly used when cooking the delicious Carne a la Tampiqueña, one of the most delicious dishes in Mexican gastronomy and a staple at the time of a ‘parrillada’. Select a long and very thin cut, then flatten it even more with a mallet and then marinate it, this way you will ensure that you will have a tender, soft, and incredibly tasty meat.
Serve with black or berry beans and tortilla chips – they never fail as a side dish!
PORK LOIN RIBS
The True Classic / Photo: Val Cucine USA.
If you hear about BBQ pork ribs, you will immediately imagine a barbecue.
It is no coincidence that it is such a popular dish in the world, its taste and meat tenderness is a guarantee it. It is so soft that just by looking at a piece of BBQ pork ribs, its meat will practically fall off the bone.
For more flavor, we recommend that you marinate them in BBQ sauce with salt, pepper, dark brown sugar, chili powder, cumin, and paprika, then let them rest for 1 hour in the refrigerator and oven bake them for about 2 hours and finally sear them on the grill for about 10 minutes to give them the finishing touch.
This dish will make your barbecue memorable.
BEEF CHEEKS
Perfect to be eaten as is or as taco filler / Photo: Jess Pryles.
As it is a muscle that is in use all the time, this is very lean, very rich in collagen cut, with also an incredible flavor. Many think that because it is not a traditional cut, it shouldn’t be the centerpiece of a barbecue, but how wrong they are. It is a meat cut that, in addition to its unique flavor, offers a delicious and unique texture. It can be served whole and in large cuts, or in small pieces, as a taco filler.
TILAPIA FILLET
Don’t like red meat? Then this is perfect for you / Foto: McCormick USA.
Red meats are not everything in barbecues. Although they tend to be the stars of the show, sometimes it is good to include alternatives such as fish, in this case, a delicious tilapia fillet. This fish provides cardio-protective fats that are not present in beef, chicken, or pork: the famous Omega 3, whose role is to help control cholesterol in the blood, in addition to preventing certain types of cancer.
Grilling it is incredibly simple! Just season the steak with salt, pepper, and a tablespoon of butter; and if you wish, a handful of fine herbs, then wrap the steak with a sheet of strong aluminum foil and place it on the grill for 5 minutes on each side, on high heat and voila, a delicacy!
We know you always want to give the best of the best to your customers, so come and check our meat catalog and order the best tasting and quality cuts.
