Pollo Asado vs Carne Asada. What’s the difference between the two icon Mexican recipes? Let’s find out!
Pollo Asado vs Carne Asada. Two of the most popular Mexican recipes here on Foodie and Wine are my Pollo Asado Recipe (grilled chicken) and Carne Asada Recipe (grilled beef). Both dishes are staples at Mexican restaurants, have a citrusy marinade, and are cooked over wood or a charcoal grill, but that’s where the similarities end.
Pollo Asado vs Carne Asada
These Mexican classics are two very different dishes. In fact, the main ingredient isn’t even the same. Pollo Asado is made with flavorful chicken while carne asada is made with beef. With that said, both deserve a place at your Cinco de Mayo party.
What Is Pollo Asado?
Pollo Asado is a traditional Latin American dish, consisting of juicy chicken that’s been marinated and then roasted or grilled. Typical cuts include boneless or bone-in chicken thighs although it can be made with chicken breasts and even chicken legs.
The pollo asado marinade is quite complex. It’s comprised of a mixture of citrus juices (like lime or orange juice), achiote paste (or achiote powder), garlic, onions, and various Mexican spices such as oregano, ground cumin, and chili powder. The chicken is left with a red-orange color thanks to the use of annatto seeds.
The flavor of pollo asado is bright and tangy, thanks to the citrus-based marinade and bold spices. The chicken is usually marinated overnight, to ensure that every bite is infused with flavor. It’s then grilled over an open flame, producing a crispy, caramelized exterior while maintaining a juicy interior. It can also be made on a gas grill if that’s what you have access to.
What Is Carne Asada?
Carne asada is also a traditional Latin American dish made with beef, usually skirt steak, or flank steak. While not known for their tenderness, these cuts become tender cuts of steak after marinating. The ridiculously delicious carne asada marinade is made up of orange juice, lime juice, garlic, cilantro, Mexican oregano, and other ingredients.
The term “carne asada” translates directly to “grilled meat” in English. The high heat caramelizes the exterior, creating a rich texture in contrast to the tender, flavorful inside. After grilling, the meat is thinly sliced and served as a main dish (carne asada platter) or used as an ingredient in other dishes.
The preparation and specific ingredients used for carne asada can vary widely by region and personal preference. My popular carne asada recipes are San Diego-style.
How to Serve
Both chicken asado and carne asada are versatile and can be served in a variety of ways, however, here’s what’s typical in Mexican cuisine:
Pollo Asada is often accompanied by pico de gallo, Mexican rice, refried beans, crema (similar to sour cream), and warm tortillas. This chicken recipe can be enjoyed on its own or turned into pollo asado tacos, burrito bowls, and more.
Carne Asada is typically served with similar accompaniments, with the addition of guacamole, chopped onions, and cilantro to enhance its flavors. Popular uses are carne asada tacos with corn tortillas, Mexican street tacos, carne asada fries, burrito bowls, and quesadillas.
Are you can see there are huge differences between Pollo Asado vs Carne Asada, but both deserve a seat at the table.
