La Salsa Verde
1916 E Belt Line Rd Carrollton, TX 75006 (972) 810-0107
This place serves up Mexican/Tex Mex food in a simple and straight to taste form. There are many locals in this place, so you know it’s some great food. In all honesty, you can’t go wrong in this place. Everything was full of freshness and flavor. This is what I did notice when I was there, the menu offers MANY authentic items that you will fall in love with! HOWEVER, the menu is NOT user friendly.
If you are unfamiliar with the names of meats, or food in La Salsa Verde, you may be missing out in what could be one of your best experiences ever! In the case of this place, we decided to make you a user guide to your favorite Hispanic eateries. When you’re at your next visit to La Salsa Verde, you can impress everyone with you! It’s okay if don’t necessarily know Spanish or Mexican food lingo! Today’s DFW wants you to know everything on the menu and more. You don’t want to be expecting chicken, cheese, or pork, and then end up with beef tongue which would definitely be a surprise taco topping to some.
Below we have put together some of the most popular types of meats at Mexican restaurants for you to enjoy your taco, burrito, enchilada, or any other tasty Mexican dish favorite.
Achiote-Annatto, a spice used in the Yucatan region
Adobo – chiles, garlic, vinegar, onions, tomatoesAdobado – meat flavored with Adobo
Ajo-GarlicAl carbón – marinated meat
Al Horno- Oven baked
Al Pastor – marinated pork Tacos al pastor, the more famous cousin to the taco árabe, loosely translates to “shepherd-style” pork. The meat is marinated in a blend of chilies and spices, then slow-cooked on trompo using an open flame. The spinning mound of pork can be topped with a pineapple, of which thin flecks are often garnished on top for a sweet, tangy kick.
Arroz-RiceArroz con pollo – rice and chicken, typically with saffron and sofrito
Azúcar-Sugar
Barbacoa- Barbacoa is known to be an authentic Mexican meal that is made with beef, goat or lamb meat. The meat is heavily seasoned with chilies and spices then slow cooked until perfectly tender that it literally falls apart easily. In Mexico, it refers to slow-cooking over an open flame or in a hole dug into the ground until the fatty protein is tender. In northern Mexico and in south Texas’ Rio Grande Valley, the economic-yet-flavorful beef head or beef cheeks (cachete) or goat (cabrito) is often utilized
Birria – spicy mexican meat stew, usually with goat, lamb or mutton
Bistec – beefsteakBolillo – a bread, similar to a baguetteBorrego – lamb
Buche – pork stomach cooked in lardCabeza – cow head
Carnitas: is a favorite as it is pork that has been braised and is extremely juicy. That, plus a mixture of herbs and spices and you have an excellent dish. It is often cooked in an oven once finished to give it crispy edges.
Carne Asada: This meat is commonly used for burritos as well as tacos and is a marinated beef steak. It is usually somewhat spicy with a delicious flavor.
Pollo Asada: The word ‘Pollo’ in Spanish is chicken. Pollo Asada is marinated, spicy and grilled chicken. This is also used as a filler for burritos and tacos.
Lengua: This slow cooked beef tongue is often cooked twice. The second time it is cooked, butter is used to make it softer and more flavorful.
Chicharrón Taco: Often known as simply a common snack in Mexico and across Latin America, Chicharron is also a popular taco filler. Chicharron is typically fried pork skin, also known as pork rinds, which is typically crunchy and crispy in texture. However, when used in a taco, chicharron is often simmered in a variety of spices which gives it a soft and chewier flavor. Not only is chicharron often used as the primary meat in tacos when cooked and simmered, but it’s also often used as a taco topper to add some crunch.
Tacos Árabes: One distinct dish that showcases the culinary connection between the Middle East and Mexico is the taco árabes, which utilizes flavorful slices of pork (a departure from halal-friendly meats of the Arab/Muslim-majority region) from a trompo or spit. The marinated pork is then stuffed into a pillowy, pita-like flour tortilla.
Gordito – a taco with a thick-shelled tortilla
Taquito: can mean two different things: in some areas of the American Southwest, taquito simply refers to a small taco (the word literally means “small taco” in Spanish). A taquito can also be a small tortilla and filling that’s rolled with the ends left open and then fried. This version’s alternate name is flauta, or “small flute.”
Huarache: is an oval masa tortilla that’s fried and topped with some combination of protein, potato, salsa, onion, and fresco cheese. Huarache gets its name from the popular type of sandal of the same name.
Buche: Unlike cows, pigs just have one stomach, or buche, a relatively mild organ with a firmer outer layer and a more tender inner layer. A fairly common offal offering at most taco shops, it is usually chopped up into bite-size pieces before being served. It’s probably the least challenging of the pork offals.
Picadillo: Ground meat, usually beef, often cooked with onions, potatoes, carrots, and chiles.
Suadero: A smooth beef cut cooked in fat and finished on a griddle. May be mixed with tripe or other offal.
Tinga: Shredded meat, usually chicken, prepared in a chipotle or other sauce.
Tripas: Small intestine, usually of a cow, fried or stewed. Also known as tripitas.
Queso: Chesse
This list does not include everything, but we hope its a great start to expanding your taste buds!
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