Suadero

Suadero
	Tacos de suadero
Place of origin	Mexico
Serving temperature	Hot
Main ingredients	Beef
	Cookbook: Suadero;

Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg.^[1] Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is confited or fried and used as a taco filling.

Suadero, also known as matambre in Argentina and sobrebarriga in Colombia, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,^[1] a sort of flank steak. In Mexico City (CDMX), it is very common to use in tacos, tortas and gorditas.

References[]

^ ^a ^b Froeb, Ian (January 24, 2008). "What Is Suadero? (Besides Tasty, That Is)". Riverfront Times. Retrieved April 5, 2014.

Further reading[]

Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.
Global Gourmet: Argentina. 2006. 24 January 2006

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[froeb-1] Froeb, Ian (January 24, 2008). "What Is Suadero? (Besides Tasty, That Is)". Riverfront Times. Retrieved April 5, 2014.

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