Suadero

Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pig between the belly and the leg.^[1] Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is confited or fried and used as a taco filling.

Suadero

Tacos de suadero
Place of origin	Mexico
Serving temperature	Hot
Main ingredients	Beef

Suadero, also known as matambre in Argentina, sobrebarriga in Colombia, and rose meat in the United States of America, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,^[1] a sort of flank steak. In Mexico City, México, it is very common and popular, offered mainly on street taco stands, but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritter, made of corn dough, served hot, flat and filled with various meats, garnishes and sauces; these are called gorditas.