Carne Apache
Hand-minced beef sirloin cured in lime juice with onion, cherry tomatoes, avocado and jalapeños, served with homemade tortilla chips.
Dish story
Carne Apache is a traditional dish strongly associated with Michoacán, Mexico, often described as Mexico's version of steak tartare. Fresh beef is cured in lime juice, allowing the acidity to transform its texture without using heat. Popular as a shared appetiser and at family gatherings, it is a distinctive part of Michoacán's regional food culture, yet remains a rare find outside Mexico.
Cutzamala version
At Cutzamala, our Carne Apache is made with hand-chopped beef tenderloin cured in fresh lime juice. We combine it with onion, cherry tomatoes, avocado and jalapeños to achieve a perfect balance of freshness, acidity and gentle heat. It is served with our homemade tortilla chips, prepared fresh every day. A rarely seen dish in Madrid that showcases one of Mexico's most distinctive culinary traditions.
Main ingredients
Lime is the defining ingredient in Carne Apache. Its natural acidity transforms the texture of the beef while adding freshness and enhancing every other flavour in the dish. It is an essential ingredient throughout Mexican cuisine, appearing in ceviches, aguachiles, tacos and countless traditional salsas.
