A delicious marinated "arrachera" (Skirt or Flank Steak)

Hello passionate about Mexican gastronomy and culture, we had taken a vacation but we are back! And taking advantage of the arrival of spring, today we are going to talk about a typical cut that cannot be missing in Mexican barbecues... The "arrachera" (Skirt or Flank Steak).

Arrachera, is a very popular cut of beef in Mexico and is easily available in supermarkets and steakhouses, often already marinated. However, this cut is more complex than it seems, since it is a muscle that did not become popular until the 1970s.

In 1973, Monterrey businessman José Inés Cantú traveled to Texas to obtain high quality cuts for his restaurants in Monterrey. On one of his trips to Laredo he discovered the great taste of arrachera and introduced it in his restaurant, El Regio. To keep the discovery a secret, he invented a name for the cut. The word "arrachera" comes from the French "arracher," which refers to the rope used to tie a saddle to a horse's belly; a term Cantú remembered from his childhood. As the cut became popular, other restaurants began to order arrachera from their meat suppliers, but since it was a made-up name, they could not locate the specific part of the animal. Cantú managed to keep the secret for five years, but over time, the cut's fame spread. Other restaurants in the northern region of the country began to serve arrachera as well, and the word eventually became part of the Real Academia de la Lengua Española (Royal Academy of the Spanish Language).

Specifically, arrachera comes from the cow's diaphragm, which contracts to separate the thorax from the abdomen, a function similar to that of producing hiccups in humans. Being a soft tissue, it is full of ligaments and nerves, resulting in a tough, fibrous texture when raw. However, the cut is characterized by a generous amount of fat, which makes it quite tasty, and its price is lower than other similar marbled cuts.

To soften the stringy texture of the arrachera, it usually undergoes one of two common processes. The first is tenderization, in which the ligaments and nerves are removed along with the membrane that covers them, resulting in a softer cut. The second process consists of marinating it with vinegar, meat tenderizer and other spices, which helps to tenderize the meat.

At Mexhaus we invite you to enjoy the delicious 1 kg marinated arrachera... you have to try it!

Take advantage of the fact that the first one has arrived and order your arrachera to make a delicious barbecue. Don't forget to visit our section of sauces, tortillas and nopales to accompany your meat.