What is "machaca"

Etymology 1 n. A dish prepared from meat baked, simmered and then dried, originating from north Mexico. Etymology 2

n. A type of planthopper from Central and South America, taxonomic name (taxlink Fulgora laternaria species noshow=1)

Machaca is a traditionally dried meat, spiced beef or pork, which has been rehydrated and used in the popular local cuisine of Northern Mexico and Southwestern United States and which is easily available from many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow cooked roast beef (brisket) or skirt steak shredded then fried is sometimes substituted.

Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers ( chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, which tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the State of Chihuahua.

The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico. However, in central and southern Mexico, it is not well known by lower socioeconomic classes.

Machaca is an album by American composer-arranger/keyboadist Clare Fischer, the second to feature his Latin jazz combo, Salsa Picante. Recorded on May 16 and 17, 1979, it was released in 1980 on the German label, MPS, and in the U.S. the following year on the Discovery label.