Aporreado
Mexican cecina is curated beef filet in salt, with scramble eggs in salsa de molcajete with tomatoe and green chili. Confort food from my mom!
Dish story
Aporreado is a traditional dish from the popular cuisine of Mexico’s Tierra Caliente region, particularly associated with Guerrero and Michoacán. It is a simple, hearty recipe made with dried or cured beef, eggs and a tomato and chili sauce. A true countryside dish, built around everyday ingredients and made to nourish and comfort.
Cutzamala version
At Cutzamala, we make this dish following Mom’s recipe: shredded cured beef combined with scrambled eggs and served with a molcajete-made tomato and green chili sauce. A simple, deeply homestyle recipe that we preserve precisely for what it is: one of those dishes that tastes like home and brings comfort from the very first bite.
Main ingredients
Cecina is meat preserved through salting and drying, a process that concentrates its flavor and extends its shelf life. Found in several regional Mexican cuisines, it gives aporreado its distinctive intensity and texture, balanced by the eggs and the fresh tomato and chili sauce.
