Suadero

Suadero is a cut of beef commonly used in Mexican cuisine, most famously in tacos al suadero. The term designates meat from the chest area of the animal, typically located between the skin and the rib cage. It usually contains a mixture of muscle and a noticeable layer of fat and connective tissue, which contributes to flavor and texture. The cut is valued for its ability to become tender and juicy when properly prepared.

Preparation methods emphasize slow cooking. Suadero is traditionally braised or stewed in a seasoned liquid with aromatics such as garlic, onion, and spices, allowing collagen to break down and the meat to become fork-tender. After braising, it is often finished on a hot griddle or pan to render fat and develop a light crust. Some preparations marinate the meat in chili-based adobo before cooking. The finished meat is typically sliced or chopped and served on warm tortillas with onions, cilantro, and salsa.

Regional variations exist in how suadero is defined and prepared. In Mexico City and parts of central Mexico, the term commonly refers to this chest-area cut used for tacos. In other regions, the name may be applied to similar braised beef preparations from nearby cuts. The exact origin of the term is not definitively established in culinary sources.

In culinary use, suadero is primarily associated with tacos al suadero, where the richly flavored, tender meat is a signature component. It highlights a broader Mexican tradition of braising economical cuts to produce festive, street-food-style dishes.