Choosing the perfect steak can be a daunting task, especially when faced with a wide variety of cuts, each offering its own unique flavor and texture. Whether you’re preparing for a barbecue, a family dinner, or a special occasion, selecting the right steak is key to a delicious meal. Here are some essential tips from a butcher to help you make the best choice.

At Rancheros Carnicería, we offer the finest quality cuts, perfect for all your cooking needs. Whether you're preparing a family meal or hosting a barbecue, our expertise ensures that you get the best beef for any occasion. Let’s explore the most common parts of the cow used in butchery and the types of cuts you’ll find.

Carne asada, with its rich flavors and cultural significance, has transcended borders to become a beloved staple in Mexican and Mexican-American cuisine. While its origins lie in the ranching traditions of northern Mexico, particularly in Sonora, carne asada has evolved significantly as it has traveled across the U.S.-Mexico borderlands, adapting to local tastes and ingredients while retaining its essence.

Grilling carne asada is a time-honored tradition in Sonora, Mexico, that requires more than just good meat; it demands a mastery of the art of grilling. Sonorans take great pride in their carne asada, and the techniques and tools used to prepare it are steeped in generations of tradition. Achieving the perfect carne asada is about understanding the nuances of grilling—from the right cut of meat to the type of wood used.

Carne asada is more than just a popular dish in northern Mexico; it is a celebration deeply rooted in the culture and social life of Sonoran communities. The simple act of grilling meat over an open flame becomes a meaningful ritual that brings together family and friends, turning ordinary gatherings into unforgettable moments.

Tucson, Arizona, is a city known for its unique blend of Native American, Mexican, and American influences, creating a vibrant culinary landscape that celebrates the rich flavors of the Sonoran Desert. Among the many dishes that define Tucson's food culture, carne asada stands out as a beloved staple, symbolizing the deep connection between the city and its Mexican heritage. The legacy of carne asada in Tucson is one of community, tradition, and a shared love for good food.

Guacamole is a staple in Sonoran cuisine, known for its simplicity and focus on fresh, local ingredients. Unlike more elaborate versions, Sonoran guacamole lets the natural flavors of the avocado shine, with just a few key ingredients added for balance. Here’s how to make it the traditional Sonoran way.

Sonoran cuisine is all about simplicity and letting the quality of the ingredients shine—especially when it comes to meat. This Sonoran-style New York steak is seasoned with only salt and grilled over a mesquite fire, giving it a smoky flavor that’s deeply tied to the region’s ranching traditions. Here’s how to make it.