Best Cuts for Carne Asada: Arrachera, Diezmillo, and What to Choose
Not every steak makes good carne asada. The right cut needs to take a marinade well, cook fast over high heat, and slice cleanly against the grain — which rules out a lot of what’s in a standard meat case. Here’s what actually works, and how to pick between the two most common choices: arrachera and diezmillo.
What Makes a Cut “Carne Asada Material”
A good carne asada cut is usually thin or easy to slice thin, has enough fat or marbling to stay juicy over a hot grill, and has a loose enough grain to soak up a marinade instead of just sitting on top of it. That’s why a thick, well-marbled steak meant for slow, indirect cooking isn’t the right call here — carne asada is fast and hot.
The Main Cuts, at a Glance
- Arrachera (skirt steak) — the classic choice, especially for taquería-style carne asada
- Diezmillo (chuck) — a northern Mexican tradition, more affordable, still built for the grill
- Falda (flank / carne ranchera) — lean, mild, cooks fast
- Sirloin (cadera) — leaner, best thinly sliced
- Rib eye — a richer, more indulgent option when you want to splurge
Arrachera vs. Diezmillo: Which One Should You Buy?
This is the real decision most people are weighing, so here’s the actual breakdown.
Arrachera has a loose, open grain that soaks up marinade better than almost any other cut, with a rich, beefy flavor that’s become the standard for taquería-style carne asada. It’s naturally more forgiving on the grill — a short marinade and a hot fire are enough to get it right. It typically costs more than diezmillo.
Diezmillo comes from the chuck, so it carries more connective tissue and a deeper, more “beefy” flavor that some cooks actually prefer over arrachera’s brighter taste. It rewards attention: sliced thin against the grain and not overcooked, it grills up tender and flavorful. Sliced thick or cooked too long, it turns chewy fast. It’s the more affordable option, and it’s the traditional choice in northern Mexican states like Sonora and Chihuahua, where carne asada al carbón got its start.
If you want the classic, forgiving, taquería-style result, go arrachera. If you want real northern-tradition flavor at a better price and don’t mind slicing carefully, diezmillo is worth it.
How to Prep Whichever Cut You Choose
- Marinate with something acidic — lime juice is traditional — for at least 30 minutes, up to a few hours
- Bring the meat closer to room temperature before it hits the grill
- Cook hot and fast; carne asada is not a low-and-slow cut
- Always slice against the grain, especially with diezmillo — this is the single biggest factor in whether it’s tender or tough
See our full carnicería guide for everything else available at the counter.
Frequently Asked Questions
What’s the best cut for carne asada?
Arrachera (skirt steak) is the classic choice for its flavor and how well it takes a marinade. Diezmillo (chuck) is the traditional northern Mexican alternative — more affordable and just as flavorful when sliced correctly.
What’s the difference between arrachera and diezmillo?
Arrachera has a looser grain, absorbs marinade easily, and is more forgiving to cook. Diezmillo comes from the chuck, has a deeper beef flavor, and needs to be sliced thin against the grain to stay tender.
Is diezmillo tougher than arrachera?
It can be if it’s cut too thick or overcooked, since it has more connective tissue. Sliced thin against the grain and cooked hot and fast, it grills up tender.
How do I make diezmillo tender for grilling?
Slice it thin against the grain, marinate it with something acidic like lime juice, and cook it hot and quick rather than low and slow.
Can I ask a butcher to recommend a cut?
Yes — every Poco Loco carnicería has butchers who cut to order and can recommend the right cut for what you’re cooking.
Where can I buy arrachera or diezmillo near me?
At any Poco Loco Supermercado location. Find your nearest store →