Carne Asada can be made with a few different cuts of meat- I prefer to use skirt, or flank steak. This is an uncomplicated, delicious recipe that is perfect for a casual dinner with friends and family!
Pittsburgh has been lacking in the Mexican food department- until recently. A few semi-authentic restaurants have popped up in the city. One of these eateries is Verde, in East Liberty. If you’re coming from the east, simply drive down Penn Avenue until you see a colossal lime-green building.
If you’re a regular reader of Pittsburgh Hot Plate, you know that I’m a huge fan of Mexican food. One of my favorite is Carne Asada- a flavorful, tender cut of meat that can be eaten plain or sliced thin and put in tacos or burritos.
I’ve always loved Mexican food. Growing up in San Diego, I was lucky to be exposed to so much authentic Mexican cuisine. Since moving to Pittsburgh several years ago, I was finding good Mexican food to be elusive. My sister told me about a restaurant she had found in Monroeville, El Campesino.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
