When we talk about traditional Mexican cuisine, one of the star ingredients is undoubtedly meat. From tacos al pastor to a rich mole with chicken or a slow-cooked lamb barbacoa, meat plays a fundamental role in Mexican gastronomy.
Understanding the right cuts for Mexican-style meats can make the difference between an ordinary dish and a true culinary delight.
Why are meat cuts important in Mexican cuisine?
The way meat is cut directly affects its flavor, texture, and how it cooks.
Many Mexican recipes involve long cooking times or techniques like grilling, steaming, or stewing—methods that require specific cuts of meat to hold up without losing their flavor, juiciness, or structure.
Choosing the right cut not only ensures a better dining experience but also honors the traditions of Mexican cooking.
Main Types of Meat in Mexican Cuisine
Before diving into the cuts, it’s worth highlighting the most commonly used meats in Mexico:
- Beef: A staple in dishes like steak, barbacoa, or carne asada.
- Pork: The star of carnitas, tacos al pastor, cochinita pibil, and more.
- Chicken: Versatile and found in recipes like mole poblano, tinga, or chicken soup.
- Goat and lamb: Common in northern Mexico, used in dishes like cabrito al pastor and oven-baked barbacoa.
Ideal Beef Cuts for Mexican Recipes
Beef is one of the most versatile and widely consumed meats in Mexico. Here are the most popular cuts:
- Diezmillo (Chuck steak):
From the front part of the cow, this juicy cut is great for slow-cooked stews like carne en su jugo or bistec ranchero.
- Aguayón (Sirloin):
Perfect for grilling. Commonly used in northern-style carne asada and also works well in fajitas and tacos.
- Suadero:
A street food classic, located between the ribs and belly. It’s the soul of the beloved tacos de suadero.
- Chamberete (Beef shank):
Rich in collagen and ideal for broths, birria, or other slow-cooked dishes. Best cooked in a pressure cooker or in a barbacoa style.
- Beef ribs:
Very flavorful and juicy—excellent for grilling or adding to hearty broths like caldo de res.
Pork Cuts for Traditional Mexican Dishes
Pork is central to many of Mexico’s most festive meals. These are the top cuts:
- Shoulder (Espaldilla):
A fatty cut perfect for carnitas as the fat slowly melts during cooking.
- Pork leg:
Great for roasting. Thin slices are often marinated and grilled for tacos al pastor.
- Pork ribs:
Delicious when marinated (adobadas) or grilled. Also great in spicy stews like chileajo.
- Loin (Lomo):
A leaner cut, ideal for making chuletas (pork chops), breaded cutlets, or tender stews like lomo in plum sauce.
Most Common Chicken Cuts in Mexican Cuisine
Chicken may seem simpler, but it also has its nuances in Mexican cooking.
- Drumsticks and thighs:
Great for rich, traditional stews like tinga poblana or red mole. These cuts absorb sauces beautifully.
- Breast:
Typically shredded for use in enchiladas, chiles en nogada, or tostadas. While drier, it can be delicious when cooked properly.
- Wings:
Increasingly popular for spicy snacks at parties and gatherings.
Cuts for Iconic Mexican Dishes
Certain dishes call for very specific cuts:
- Lamb barbacoa: Slow-cooked leg or ribs.
- Cochinita pibil: Pork shoulder marinated in achiote.
- Birria: Beef or goat shank or shoulder.
- Tacos al pastor: Marinated and roasted pork leg.
- Fajitas: Sliced sirloin or skirt steak (arrachera).
Tips for Choosing Quality Mexican Meats
- Look for freshness: Color and smell are key indicators.
- Check the marbling: Fat streaks enhance flavor and juiciness.
- Buy from trusted sources: A good butcher can recommend the best cuts for your recipe.
Knowing the types of Mexican meats and their specific cuts is essential for preparing authentic and delicious dishes. Each cut has its ideal use, and respecting these culinary traditions is part of the art of cooking true Mexican recipes.
Want to taste the best Mexican meat cuts?
Try them in our enchiladas and tacos at La Taquería de Birra and enjoy traditional flavors made by experts.Find us at C/ Don Pedro, 11 or Plaza de las Comendadoras, 2!
