Flank steak is a popular cut of beef that originates from the abdominal muscles of the cow. It’s a lean, flavorful meat that is commonly used in Mexican cuisine.

In Mexico, flank steak is known by a different name and is used in various dishes. So, what is flank steak called in Mexico? Let’s find out.


In Mexico, flank steak is commonly referred to as “arrachera.” It’s a term that is widely used across the country and is considered to be one of the most popular cuts of meat for grilling and barbecuing.


Before cooking, arrachera is typically marinated for several hours in a mixture of lime juice, garlic, onions, and various spices. This helps to tenderize the meat and infuse it with flavor. Once marinated, the meat can be grilled or cooked on a hot skillet until it reaches the desired level of doneness.


Arrachera can be served on its own as a main dish or used as a filling for tacos, burritos, and other Mexican dishes. One popular way to serve it is as “carne asada,” which involves grilling the meat and serving it with tortillas, salsa, guacamole, and other toppings.


Another popular dish that uses flank steak in Mexico is “fajitas.” Fajitas are typically made by grilling or searing strips of arrachera along with sliced onions and bell peppers. The mixture is then served on warm tortillas along with toppings such as salsa, sour cream, cheese, and guacamole.


It’s interesting to note that fajitas were not always made with arrachera. The dish actually originated in Texas in the 1930s, where it was made using skirt steak. It wasn’t until the 1980s that arrachera became a popular alternative for fajitas in Mexico.


In conclusion, flank steak is commonly known as “arrachera” in Mexico and is used in various dishes such as carne asada and fajitas. Its popularity can be attributed to its tender texture and delicious flavor when properly seasoned and cooked. So next time you’re in Mexico or at a Mexican restaurant, give arrachera a try for a taste of authentic Mexican cuisine!