Ingredient · Carne Asada
Carne asada. USDA Choice picaña + grass-fed skirt steak.
The heart of the California burrito. Two cuts, two textures, one screaming-hot plancha.
What is carne asada?
Carne asada literally means "grilled meat" — but in California and northern Mexico it specifically refers to a marinated cut of beef seared on a hot plancha until the edges char. It's the soul of the northern taco and the foundation of the California burrito.
The difference between forgettable carne asada and the real thing comes down to three things: the cut, the quality of the beef, and the heat of the plancha. At Juanberto's we don't use just one cut. We blend USDA Choice picaña with grass-fed skirt steak — two cuts with opposite purposes that together do one job: deliver flavor and texture in every bite.
Two cuts. One blend. No shortcuts.
Where it comes from
The blend: picaña + skirt steak.
Why two cuts instead of one.
USDA Choice Picaña
Picaña is the cap of the top sirloin — the favorite cut of Brazilian churrasco. We source it USDA Choice grade for the marbling: the fat threaded through the muscle melts on the plancha and bastes the meat in flavor. That's where the juiciness in a California comes from.
Grass-fed Skirt Steak (Arrachera)
Skirt steak (arrachera) is the classic northern carne asada cut. Ours is grass-fed — cattle raised on pasture, not grain — which gives a deeper, leaner flavor. It brings the chew and the charred edges that picaña alone wouldn't deliver.
Why we blend them
Picaña alone would be too tender. Skirt steak alone would be too lean. Together, every bite gives you both textures — the richness of the marbling and the character of the classic cut. It's the difference between eating beef and eating carne asada.
How we cook it
Screaming-hot plancha. Charred edges.
The meat marinates for hours in a blend of citrus, garlic, and house spices — the exact recipe stays in-house, but the principle is simple: enhance the beef, don't cover it.
When your order comes in, the meat goes straight to the plancha — screaming hot, never warm. We want the edges to char while the center stays juicy. The smoke off the plancha is the seasoning. No microwave, no steam table, no shortcuts.
It's chopped fine to order, so it folds into the burrito without overpowering the other layers. That last pass on the board is what turns it into California burrito filling.
Where to find it
What to order it in.
Two ways to taste the same beef.
California Burrito
The original. Carne asada, fries inside, cheddar, guacamole, pico, sour cream.
Read the guideCarne Asada Fries
Fries, beef, melted cheese, guacamole, pico. No burrito.
See on the menu
Or order it locally
Get it in Roma Sur.
Same ingredient, same recipe, same hand-rolled burrito — delivered to Roma Sur via Rappi or picked up at the counter in Roma Sur.
FAQ
About our carne asada.
What is carne asada?
Carne asada means "grilled meat" — a marinated cut of beef seared over high heat, traditional in northern Mexico and southern California. It's served chopped in tacos, burritos, or as a main plate.
What cut of beef do you use?
We blend USDA Choice picaña with grass-fed skirt steak. Picaña brings marbling and juiciness; skirt steak brings chew and the charred edges that give it character.
What is picaña?
Picaña (top sirloin cap, also called coulotte) is a cut from the top of the sirloin with a fat cap that renders during cooking. It's the star cut of Brazilian churrasco and one of the most flavorful cuts on the cow.
What is grass-fed skirt steak?
Skirt steak (arrachera in Spanish) is a long, thin cut from the diaphragm. Grass-fed means the cattle was raised entirely on pasture, not finished on grain — which gives a deeper flavor and a healthier fat profile.
Where does the beef come from?
The picaña is USDA Choice (a USDA grade certification for superior marbling). The skirt steak is grass-fed from a certified supplier. We receive fresh deliveries multiple times a week.
How is the carne asada prepared?
We marinate the blend for hours with citrus, garlic, and house spices. It's cooked on a screaming-hot plancha — we want charred edges and a juicy center. It's chopped fine right before serving.
Taste it in a California.
Fresh off the plancha. Chopped fine. Folded into the burrito.