The shredded dry beef, carne seca or "machaca", is said to have originated in the town of Ciénega de Flores, about 20 miles north of Monterrey, Mexico.

[3][4][5][6] The basic machacado con huevo is made with eggs and dried beef.

Chopped tomatoes, onions and jalapeños or serrano chili peppers can be added, or salsa can be cooked into it, to create another version.

[1][8][10] Although there is minimal evidence that the dish originated with her, there is little doubt that she popularized it when she began to serve it in her restaurant to construction workers building the nearby Monterrey-Nuevo Laredo highway in 1928.

[11] As a result of her association with machacado con huevo, a major manufacturer of the shredded dried beef that is used in it—Productos Alimenticios Tia Lencha SA—is named after her.