In northern Mexican cuisine, particularly the states of Chihuahua, Sonora, and Nuevo León, carne seca is cooked in a dish called machacado (named machaca in other states), which includes tomatoes, onions, chile verde, and eggs.

[1] In Arizona, according to Marian Burros of The New York Times, carne seca is a popular meat filling used by Tucson-area Mexican restaurants in enchiladas, chimichangas, and tacos, and is sometimes mixed with eggs.

[2] According to The Oxford Companion to American Food and Drink, the newly arrived Anglo-Californians had acquired the taste for carne seca from their Californio neighbors during the 19th century California Gold Rush era.

[3] In New Mexico, the term carne seca in New Mexican cuisine refers to a thinly sliced variant of jerky, the style influenced by Hispano, Navajo, and Pueblo communities resulting in a crispy consistency reminiscent of a potato chip or a cracker.

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