Arrachera is the traditional Mexican term for skirt steak, a thin and flavorful cut of beef taken from the diaphragm area of the cow. It is known for its rich beefy flavor and unique texture with muscle fibers that absorb marinades exceptionally well. Typically, arrachera is marinated for at least 24 hours in a mixture of ingredients like lime juice, orange juice, soy sauce, garlic, chili powder, and Mexican oregano, which helps tenderize the meat and infuse it with bold flavors. Arrachera is commonly grilled over high heat to get a nice sear on the outside while keeping the inside juicy and tender. After grilling, it is usually sliced into thin strips and served in dishes such as tacos, burritos, fajitas, or simply enjoyed with sides like Mexican rice and beans. It has a slightly tangy and sweet flavor profile due to the citrus and soy sauce marinade. Compared to carne asada, which uses various cuts like flank or skirt steak and different marinades, arrachera specifically refers to skirt steak with a distinctive marinade and preparation style. In summary, arrachera is a popular Mexican marinated skirt steak celebrated for its flavor and tenderness after marinating and grilling, often used in traditional Mexican dishes such as tacos and fajitas. It is a tasty, budget- friendly cut with a long-standing cultural presence in Mexican cuisine.