How else can I experience some of those delicious flavors? What Was I Waiting For? She would pull out her vintage pressure cooker and the afternoon comida was ready fast! When the craving strikes, I will venture into my kitchen and try my hand at recipes for all regions of Mexico. She was fearless when it came to prepping a fresh whole chicken, feathers still attached, lol! It was rustic, real and beautiful to me. The aromas and the sounds! When I smell the machacado, it immediately transports me to her kitchen. I wish I would have paid more attention when I sat in the kitchen while my abuela cooked. I grew up visiting my familia in Monterrey twice a year from the time I was born until I was almost 21 years old. What region are you cooking from?Īlthough I was born in California, my cooking style is influenced by the dishes popular in Monterrey, Nuevo Leon, Mexico. A la Mexicana is the version I am sharing with you today. A la Mexicana, it is scrambled with onion, green chile pepper and tomato.
Machacado natural it’s simply the dried beef scrambled with eggs. Thanks to my foodie friend Gerardo de la Fuente from Monterrey for the insight. Other parts of Mexico refer to it as machaca and depending on the region it could be dried beef or simply shredded beef. Machacado! Macha what? In northern Mexico machacado is seasoned dried beef scrambled with eggs.
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