alambre

Alambre is a Spanish word that primarily means wire or string. It is used for metal wire, such as fencing or electrical conductors. In culinary contexts, particularly in Mexican cuisine, alambre (often used in the plural as alambres) is the name of a dish in which ingredients are prepared with a method that evokes skewers or a wire.

Alambres are typically made with grilled strips of meat, most commonly carne asada, and include bacon, onions, and peppers. The ingredients are cooked on a grill or heavy skillet, with the bacon fat helping to fry the vegetables. Cheese is commonly melted over the mix, and the dish is usually served with warm tortillas.

There are several regional and ingredient variations. Chicken is used in pollo alambre, and shrimp appears in camaron alambre. While the core mix is meat, onions, peppers, and cheese, cooks vary the cuts, seasonings, and cheese type (such as asadero or Oaxaca). The dish is associated with northern Mexico and has become popular in Mexican American communities, where it is enjoyed as a main course or served as a filling for tacos or burritos.

Etymology and name: alambre comes from the Spanish word for wire, and the dish’s name is tied to the traditional use of a metal skewer or the wire-like arrangement of the ingredients during cooking. The term can refer to both the preparation method and the finished dish.