"We're from Tucson, and I had never heard of machaca being made any other way than with dried beef. I understand that the dish is native to northern Mexico and border states in the USA. In Phoenix, I guess they use a marinade and no drying. Carne seca is sometimes what it is called. My wife says instead of machaca, it might better be called shredded beef a la mexicana when served this way. When you say "machaca", we want our dried beef like we remember it. Like so many others have said, they like the ease of preparation listed here. If the "vaqueros" (cowboys would have had refrigerators, they too may have made it like Marcela did here."

"We're from Tucson, and I had never heard of machaca being made any other way than with dried beef. I understand that the dish is native to northern Mexico and border states in the USA. In Phoenix, I guess they use a marinade and no drying. Carne seca is sometimes what it is called. My wife says instead of machaca, it might better be called shredded beef a la mexicana when served this way. When you say "machaca", we want our dried beef like we remember it. Like so many others have said, they like the ease of preparation listed here. If the "vaqueros" (cowboys) would have had refrigerators, they too may have made it like Marcela did here."