Machacado con huevo, Machaca con huevo, or Huevos con machaca is a dish consisting of shredded dry

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

that is

scrambled Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled ...

with

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

. Its name means "shredded with eggs" in

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Cana ...

. The shredded dry beef, ''

carne seca :''See also carne-seca, a Brazilian dried meat.'' Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine. Regional variants Northern Mexico In northern Mexican cuisine, particularly the states of Chihuahua, So ...

'' or "

machaca Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarket ...

", is said to have originated in the town of

Ciénega de Flores A ciénega (also spelled ciénaga) is a wetland system unique to the American Southwest. Ciénagas are alkaline, freshwater, spongy, wet meadows with shallow-gradient, permanently saturated soils in otherwise arid landscapes that often occupy ...

, about an hour's drive north of

Monterrey Monterrey ( , ) is the capital and largest city of the northeastern state of Nuevo León, Mexico, and the third largest city in Mexico behind Guadalajara and Mexico City. Located at the foothills of the Sierra Madre Oriental, the city is anchor ...

Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...

. The early settlers in the area air- cured beef so that it would be preserved. The basic machacado con huevo is made with eggs and dried beef. Chopped

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s and

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scovi ...

s or serrano

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s can be added, or

salsa Salsa most often refers to: * Salsa (Mexican cuisine), a variety of sauces used as condiments * Salsa music, a popular style of Latin American music * Salsa (dance), a Latin dance associated with Salsa music Salsa or SALSA may also refer to: A ...

can be cooked into it, to create another version. This is a traditional dish in the northern Mexican state of

Nuevo León Nuevo León () is a state in the northeast region of Mexico. The state was named after the New Kingdom of León, an administrative territory from the Viceroyalty of New Spain, itself was named after the historic Spanish Kingdom of León. With a ...

that is usually eaten at breakfast, but was also eaten at other meals. In the US, this breakfast or brunch dish is popular in Texas.

History

According to one legend, the dish was invented in the 1920s by Fidencia Quiroga, who was known locally as "Tía Lencha" (Aunt Lencha). Although there is minimal evidence that the dish originated with her, there is litte doubt that she popularized it when she began to serve it in her restaurant to construction workers building the nearby Monterrey-Nuevo Laredo highway in 1928. As a result of her association with machacado con huevo, a major manufacturer of the shredded dried beef that is used in it—Productos Alimenticios Tia Lencha SA—is named after her.

References

{{Mexican cuisine Mexican beef dishes Egg dishes Mexican cuisine