I can eat Mexican food all day, every day.
Love the stuff and never get tired of it! Jeff is the same way.
When we go back for visits, it doesn’t matter what time our flight lands — our first stop is the nearest Robertos, Santanas, Adalbertos — you get the picture — for a carne asada burrito.
When we moved to Sardinia, Italy in 1999, it didn’t take long before we were missing carne asada — real bad. We set out to learn how to make our own.
You see, we never actually prepared carne asada while living in San Diego. We bought it. It’d be like making my own wine while living in Tuscany. Why bother when you can just go down the street for delicious perfection?
As they say, necessity is the mother of invention. We needed our carne asada!
In the course of trying to find the perfect carne asada recipe, Jeff and I did all sorts of experimenting with different marinades and cuts of meat. Our favorite cut for carne asada is flank steak.
Tenderloin is pretty good too. We know this because we ended up with 10 pounds of tenderloin instead of the flank I THOUGHT I was ordering from the Italian butcher for our 2002 Cinco de Mayo party. Trying to speak a foreign language can bring so many … surprises!
The tenderloin was fantastic, but yike$!
This marinade recipe is the result of lots of taste testing, laughter and good times.