A la Tampiquena means being from or from the style of Tampico In the state of Tamaulipas, this is one of the most famous dishes. This is the typical recipe that we can date back to the early 1940s. The grilling of meats in the border and in the central zone of the state has always been an event. The pretext to cook could be a get-together with friends or whichever reason/excuse could be created. Families would gather around the grill and would make American fajitas, ribs all with charcoal. The food was always accompanied by beer, beans, guacamole, and tortilla chips.

Tampico is located in the southeast of Tamaulipas, there are various rivers and lakes that adorn its surroundings. The “Carne a la Tampiquena” was the inspiration of Jose Ines Loredo, which in 1924 to 1932 worked as a cook and captain of the Bristol Hotel. He later became municipal president of Tampico in 1934.

This is the original recipe.

Carne Asada a la Tampiquena

Course Main Course
Cuisine Mexican
Keyword Carne a la Tampiquena
Servings 10 Servings


  • 5 lbs Flank or Skirt steak
  • 1 Cup Orange Juice Can substitute with freshly squeezed lime juice
  • 3/4 oz Salt and Pepper 50/50


  • Cut the steaks into 12-inch lengths by 3 1/2 inches wide and slightly thicker than 1/4 inch. 
  • Season both sides with Salt and Pepper and orange juice (or lime juice).
  • place the steak on a flat top. that has been lightly oiled at medium heat. Cook for 1 to 2 minutes per side depending on your doneness preference.  
  • Serve