Who says Monterrey says meat


In Monterrey the meat is strongly present in cooking. It is actually really rare to find traditional dishes without meat, which is, I admit it, quite complicated for a Parisian who doesn’t eat meat more than twice a week! In the north of Mexico the meat is almost a religion to the point where inhabitants from the region consider the meat from the south as a low quality product: they state that we can only find good meat in the north.

Something really common here is to make a “carne asada” or in other words a barbecue. This is how it works: a lot of meat, preferably beef, few vegetables and “cervezas heladas” (understand iced beers, not simply cold). The meat is generally put in a tortilla of flour or of corn. And of course you accompany the “whole” by the essential and inevitable spicy “salsas”!

From my French point of view, I consider that it’s too much meat, that people eat really frequently (understand every day) and that it is the disaster for the body, especially for kidneys (did I tell you that I was a nurse?) that receive an excess of proteins. But I guess that Mexicans are used to…And I never renounce to a “carne asada” with my neighbors on the terrace of the 10th floor! Because which says “carne asada” says also sharing, conviviality and fun!

Another type of meat which is really popular here is the “cabrito”. The “cabrito” is a really old tradition because through time its production has been constant and its price affordable. Even if the consumption has decreased along the time, it remains a classic in Monterrey and different restaurants are dedicated to this old custom. I will talk about it in a special article!

Anywhere you go in Monterrey, invited at the place of someone or in a restaurant, you will find meat. The difference with what I was used to, it’s that the meat here is really qualitative and affordable, way more affordable than in Europe. In France I was barely eating meat because of the price so I lost the habit to consume it, I think for the good, especially when I see now how the industrialization process of meat farming led to barbarism and torture of animals. According to me the key is the origin of the product. I will always prefer pay a bit more but be sure that the meat doesn’t come from a “battery”.

However I recognize that some really nice restaurants in Monterrey, dedicated to the meat cuisine worth the detour and I will for sure, talk about them, because after all this is Monterrey.

Of course, we cannot reduce the cuisine of the north to the meat. The area counts many and diverse influences: blending from the Iberian Peninsula (new Christians, converted Muslims, fugitives, Jewish), Tlaxcaltecas (indigenous who made an alliance with Spanish after the arrival of Hernan Cortés) and other tribes. This cultural wealth had, without any doubt, a strong impact on northern customs and traditions that I am determined to explore.

You Might Also Like:
IMG_4265
IMG_5337
IMG_4692
IMG_1104
24172240_10212716024489649_1752919120_n
27849115_10213277786053337_401265676_n
14151980_10208785073458330_1486765979_o
IMG_4266
IMG-20160904-WA0011
IMG_5837
IMG_5974
IMG_4268
27783600_10213277794893558_1566077392_n
27848342_10213277786253342_1414262318_n
IMG_1118
IMG_4783
IMG_4939
27848906_10213277774813056_1055473303_n
3
IMG_5328
IMG_4790
IMG_5556
27783078_10213277783373270_615039580_n
27935627_10213277781493223_1995789080_n
27783028_10213277779333169_187263273_n
27848886_10213277778533149_1184820304_n
27939584_10213277786173340_1607138926_n
IMG_5842
IMG_5815
IMG_5485
2
IMG_5477
IMG_4636
IMG_5577
IMG_5447
IMG_5811
IMG_5581
8
12539918_10207030365511728_1315066285_n
IMG_4958
12571382_10207030448833811_1820014040_n
A propos

Tout a commencé par un semestre d’étude…cela s’est terminé en déménagement. Moi c’est Hélène, et je me suis installée au Mexique en Juillet 2016, époque à laquelle j’ai débuté le blog. A French in Mexico, c’est l’histoire d’une française (moi) qui vit au Mexique et qui écrit plein de choses sur le voyage et la vie à l’étranger. Je partage ma découverte du pays et de sa culture, mais aussi mon expérience sur la vie d’expatriée, sa richesse, ses challenges et ses difficultés.

Plus d’informations sur mon parcours, ainsi que mes coordonnées de contact, sont disponibles dans la rubrique « A propos ». Bonne lecture à tous!

 

En savoir plus

© 2023 by Going Places. Proudly created with Wix.com