🌮 What Is Arrachera?: A Cut That Defines Mexican Grilling
If you’ve ever had tacos al carbón or carne asada in Mexico, chances are you’ve tasted arrachera—a bold, juicy, and flavorful cut that’s central to Mexican barbecue culture.
But what exactly is arrachera? Why does it taste so different from other steaks? And how can you cook it perfectly at home?
Let’s break it down.
🥩 What Is Arrachera?
Arrachera is the Spanish term for flank steak in Mexico. It comes from the cow’s abdominal muscles—specifically the flank section, known for long, fibrous grains and deep beefy flavor.
It’s a tough cut by nature, but when marinated and cooked right, arrachera becomes incredibly tender, juicy, and rich in flavor.
🔬 What Makes Arrachera Unique?
Intense beefy flavor – stronger than sirloin or tenderloin
Long muscle fibers – benefits from slicing against the grain
Absorbs marinades well – making it perfect for bold flavors
Traditionally grilled – over open flame or hot coals
In Mexican cuisine, arrachera is prized for its texture and taste after marination—often using citrus, garlic, onion, and beer.
🍽️ Common Ways to Serve Arrachera
Grilled and Sliced for Tacos
Served with corn tortillas, guacamole, lime, and salsa
Arrachera Plate (Plato de Arrachera)
With rice, beans, grilled onions, and nopales
Molletes or Torta de Arrachera
Loaded sandwich with melted cheese and steak
🔥 How to Cook Arrachera
✅ Step 1: Marinate
Use a marinade with acid (lime, vinegar, or beer), garlic, and oil. Let it soak for 2–8 hours.
✅ Step 2: Grill Over High Heat
Sear both sides quickly to develop a crust. Internal temp should reach 130–135°F (55–57°C) for medium-rare.
✅ Step 3: Rest and Slice
Rest 5–10 minutes, then slice thinly against the grain to maximize tenderness.
🧂 Recommended Arrachera Marinade (Classic Style)
Juice of 2 limes
2 tbsp olive oil
2 cloves garlic (minced)
1/2 cup beer (optional)
1 tsp cumin
Salt and pepper to taste
🏪 Where to Buy Arrachera
Mexican or Latin American butchers
International grocery stores
Label to look for: Flank steak, or “arrachera preparada” (pre-marinated)
💡 Tip: If you can’t find flank steak, skirt steak is a close alternative.
❓FAQ: Arrachera Explained
What’s the difference between arrachera and flank steak?
Arrachera is flank steak in Mexico. The difference lies in the preparation style, especially the marinade and grilling method.
Can I use skirt steak instead of flank?
Yes. Skirt steak has a similar texture and flavor and is often used interchangeably in Mexican cuisine.
Do I have to marinate arrachera?
Technically no, but marinating enhances tenderness and flavor. It’s highly recommended.
Is arrachera good for tacos?
Absolutely—it’s one of the best meats for tacos due to its rich flavor and easy slicing.
📣 CTA: Ready to Try Arrachera?
Whether you’re firing up the grill or craving an authentic taco night, arrachera is a must-try cut. Bold, juicy, and loaded with character—it’s everything a great steak should be.
👉 Want to master more beef cuts? Check out our Complete Beef Cuts Guide
👉 Need the perfect knife for thin slicing? Explore our Butcher Tools Section