Carne asada is a popular Mexican dish made by grilling marinated flank or skirt steak, slicing it thinly, and serving it alongside traditional sides. A staple in Tex-Mex cuisine, it has become a favorite among many.

However, in Mexico, carne asada refers to the method of grilling beef rather than a specific recipe. Similar to how Americans barbecue chicken, Mexicans marinate their beef using seasonings such as cilantro, garlic, lime juice, salt, and jalapeño. The dish can be enjoyed with beans, rice, or simply on its own—either way, it remains a beloved meal.

“I love when my family makes carne asada on the weekends because of how they cook the beef,” said sophomore Samara Lopez. “It ends up super soft and juicy—not too greasy but with just the right amount of grease.”

Origins of Carne Asada

Carne asada has deep roots in Mexico’s ranching culture, particularly in Sonora, where Spanish settlers introduced cattle ranching in the 1500s. The taco was born when thinly sliced grilled beef was served on corn tortillas, creating an iconic combination that remains popular today.

“I don’t enjoy eating carne asada because it’s super messy, and the taste of carbon with it doesn’t go with me,” said Delisa Rymer.

More Than Just a Meal

Beyond its flavors, carne asada is often an excuse to gather with family and friends, making it more than just food—it’s an experience. It’s traditionally cooked outdoors, where men often take charge of the grill, catching up and enjoying drinks while preparing the meal.

While grilling carne asada is a social event for some, others prepare it regularly as part of a weekly family meal—sometimes indoors rather than outside.

“I don’t really like it, but I like the familiarity I have toward it because we make it every weekend,” said Karen Polanco. “It means that my family’s together.”

A Tradition That Brings People Together

Whether enjoyed at a backyard cookout or a casual weeknight meal, carne asada holds a special place in Mexican and Tex-Mex culture. It represents family, tradition, and connection, proving that food is about more than just taste—it’s about the moments shared around the table.

Ivan Silva serves as the advisor for RedGold News Student Publications, where he mentors student journalists and oversees all aspects of the publication. In addition to his work with RGN, Silva teaches Dual Enrollment courses in Speech Communication and Interpersonal Communication, helping students bridge the gap between high school and college-level academics.

He is also an adjunct instructor at South Texas College (STC), where he brings his expertise in communication studies into higher education classrooms. On campus, Silva is actively involved as the UIL Coordinator and UIL Journalism Coach, guiding students to success in academic competitions at the district, regional, and state levels.

Through his combined roles as Journalism Advisor, RGN Advisor, and educator, Silva is dedicated to fostering student voice, leadership, and excellence in communication, both in print and beyond.