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Scott P

Morning, morning, morning.

Just reminding myself.


Note to Pragmatic Scott (or any of you other wordly lot that can answer this..):

Help!!! Dude, I grew up in Southern Cali.. Skateboarding & eating Roberto's Carne Asada Burritos... fate took me out of Cali 15 years ago but I'll always be a Californian at heart.. Trouble is I get to craving SoCal Carne Asada regularly but there's barely any Mexican culture up here.. The Mexican food places are the corporate types.. and decent Carne Asada with that SoCal taco-stand flavor is basically nonexistent.. The best CA Burrito I've found up here is mediocre by Cali standards.. You know foods and recipes.. Do you know a decent Carne Asada marinade recipe? Someone, someplace knows what Roberto's put in theirs but it must be a really tightly guarded secret because it's easier to find working plans for a suitcase nuke online than to find someone that actually knows the SoCal marinade secret.

Someone take mercy on this poor Old SoCal expat and let me in on the secret...


(Note: I bet you southwestern staters have the same flavor in your Az or Nm burritos..so feel free to chime in here Pixie, Scott, Julie, Jonathan)


Jake... what kind of meat are you using? Flank steak is best and grilled (the dirtier the grill the better, yannow. *wink* - I think that's the secret ingredient). The marinade I use is this:

about 1/2 cup white vinegar, 1/2 cup beef broth, 2 tablespoons of lime juice, 1/4 cup of veg. oil, 1 teaspoon salt, 1 teaspoon ground white pepper, 4 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, a pinch of chopped cilantro and 1-2 chopped jalepenos, 1 teaspoon fresh oregano.

Anyway - just soak the flank steak covered in that concoction and throw it on the dirty grill!

Remember the chopped cilantro, onion and lime!!!! AND... tiny white-corn tortillas.




Mmmm I'm gonna give it a try.. Thanks!


I never thought of using oregano. Must give it a try.

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