The signature dish of the state in northeast Mexico is carne asada, meaning “grilled meat.” The Spanish term, however, signifies more than a meal; it’s a beloved social ritual.
The meat-heavy cuisine of Nuevo León reminds actor, producer and TV host Eva Longoria of the kinds of foods she ate during her childhood in Texas, which was once a part of the Spanish Empire and then Mexico.
“I’m Mexican American. We’ve been in Texas for 13 generations,” Longoria said in an episode of the CNN Original Series “Eva Longoria: Searching for Mexico.” “We never crossed the border; the border crossed us. And I think that’s why I have so much in common with Nuevo León and the North. It’s so similar to how I grew up.”
While shooting in Monterrey, the state capital, Longoria joined Alejandro Gutiérrez, founder of the Sociedad Mexicana de Parrilleros, or Mexican Society of Grill Masters, for a feast of carne asada.
Gutiérrez’s tip for extra-juicy aguja norteña steaks, which are similar to chuck eye steaks, is grilling the fillets at a searingly hot temperature and flipping them frequently.
“The more you flip them, the juicier it gets,” he said.
The steaks must be turned over constantly to ensure the high heat browns both sides and the juices are well distributed, so the meat doesn’t dry out. When you’re finished cooking, Gutiérrez said the next step is the toughest part: having the patience to let the steaks rest before finally devouring them.
The beef is often served with a selection of salsas, like salsa verde, salsa de aguacate and salsa roja. Typical side dishes include grilled vegetables and charro beans, which are pinto beans cooked in a broth flavored with onion, jalapeños, chipotle peppers, and meats such as chorizo and bacon.
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