what is suadero meat

Suadero is a thin cut of beef from the part of the cow located between the belly and the leg, just beneath the skin and fat, underneath the ribcage. It has a smooth texture without a muscle grain and is known for being fairly fatty, which contributes to its rich flavor. In Mexican cuisine, it is commonly confited or fried and is a popular filling for tacos, especially in Mexico City street food. When cooked slowly, suadero becomes tender and juicy, offering a melt-in-your-mouth experience. The traditional preparation often involves slow-cooking or braising the meat in its own fat, then frying it lightly to add texture. Suadero goes by different names in other countries, such as matambre in Argentina and sobrebarriga in Colombia. Although it is less commonly known in the United States, it is prized in Mexican cuisine for its flavor and versatility in dishes like tacos, gorditas, and sandwiches (tortas). In sum, suadero meat is valued for its tenderness, fattiness, and unique texture, making it a staple in Mexican street food tacos and other dishes.