Al carbón
Al carbón means cooked over charcoal. In taco terms it describes meats grilled on a charcoal grill, the hallmark of northern Mexican carne asada and of the taquerías that serve grilled steak, ribs, chorizo and other cuts.
Description
Larousse defines carne asada as beef grilled al carbón or a la plancha, one of the most common ways Mexicans eat meat, and records regional customs: in Baja California, backyard grilling of any cut for family gatherings; in Sonora, thick palomilla steaks with beans and potatoes; in Coahuila, carne asada with frijoles charros.
Flavor
El Financiero, citing a study by the Museo Estatal de Culturas Populares de Nuevo León, describes charcoal cooking as a chemical transformation in which meat loses water, forms a browned protein crust and develops aromatic compounds, while smoke adds flavor. The paper notes that charcoal grilling is especially popular in northern Mexico and comparatively hard to find in Mexico City, where griddles and fried tacos dominate.
Taquerías
Charcoal taquerías in Mexico City listed by El Financiero serve arrachera, costilla, chuleta, sirloin, picaña, marrow and sausages such as chorizo and longaniza, often in the norteño style.
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Carne asada". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Dónde comer tacos al carbón en la CDMX". El Financiero. Retrieved 2026-10-10.