$49.99 · Ships free in the US · Grill Masters Club
Season carne asada the way it's done in Mexico
- Fiesta That Mexican seasoning
- Carnitas grill & wing squeeze
- Citrus pucker pepper rub
- Six-recipe booklet and pinch mitts
Flavor Fiesta BBQ Box
Mexican cuisine makes use of the whole animal across an enormous range of preparations — tacos, birria, barbacoa, carnitas, cocido, caldo de res, mixiotes — with each cooking method calling for its own cut. Many cut names reflect Spanish heritage layered with indigenous cooking traditions: arrachera (skirt) from the north, suadero (a thin layer of plate beef) iconic to Mexico City taquerías, falda for the rich plate-belly that thickens caldo de res.
Cabeza de res — the entire beef head, slow-steamed — is one of the most prized taco fillings, alongside lengua, tripa, and sesos. Northern Mexican butchery is closer to American (with cuts like aguja norteña and bistec ranchero), while southern and central traditions favour slow-braising and the textural variety that comes from using muscle, fat, skin, and offal together. Mexican Spanish cut nomenclature is frequently distinct from peninsular Spanish, reflecting centuries of independent culinary development.
Quick question
A butcher in Mexico hands you Filete. What would a US butcher call it?
Mexican Spanish cut chart
Beef, pork and lamb as Mexico butchers divide them. Tap a primal to see the cuts named in Mexican Spanish.
Beef in Mexican Spanish
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Pork in Mexican Spanish
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Lamb in Mexican Spanish
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Popular Mexican Spanish translations
Recipes for Mexican Spanish cuts
Arrachera Marinada (Mexican Skirt Steak Tacos)Arrachera · 10 minAsado de Aguja NorteñaAguja norteña · 30 minTacos de SuaderoSuadero · 120 minCarnitas MichoacanasCarnitas · 150 minDiezmillo en Salsa Roja con Frijoles (Mexican Beef in Red Chile)Diezmillo · 150 minEstofado de Falda (Braised Beef Flank)Falda · 210 min
Buy these cuts online
Mexico cuts your local butcher may not carry, from sellers that ship.
PaletaPaleron
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Cook it like they do
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Guía completa
Las especialidades cárnicas mexicanas →
Arrachera, suadero, carnitas, barbacoa, cochinita pibil y los platos de cada región.