Friday, January 31, 2020

Muy sabrosa

I went to Quartzsite General Store/Coyote Fresh Foods the other day. I wanted bacon. They have a good butcher and I’ve been happy with my meat purchases there.

As they were weighing and wrapping my half pound of salt-cured pork belly I noticed a pan of marinating beef labeled carne asada. Mmmm, that sounded good. “And a half pound of that too, please.”

The meat used in carne asada isn’t always the best, which is why it’s marinated. I was prepared for it to be a little tough and stringy—but flavorful.

I don’t have a grill, so I just threw it in a hot pan to get a little sear going. Then I turned down the heat and added some butter. Because, butter.

To my surprise and delight the meat was very tender and moist. And, as I had anticipated, it was delicious. Not too salty, like some marinades.

I’m going to need some more of the General Store’s carne asada before I leave Quartzsite. I hope its quality is as consistent as the bacon’s.

(As you may have surmised, my tastebuds are almost fully recovered.)


  1. That must be such a huge worry off your mind to have gotten so much recovery of your tastebuds.

  2. Carne asada is one of my favorites. Our Mexican butcher uses skirt steak.

  3. Followup: I learned today they don't always have carne asada. They make it when the whim and spare cuts of meat coincide.

    1. Followup to the followup: The carne asada I got today was even better than the first batch.