Machaca, like a lot of Southern California’s best Mexican food, hits the plate by way of the Gadsden Purchase, easing its way up from Sonora through that last (some would say best) bit of Arizona. The dish is rooted in ranch life, traditionally made from dried, spiced beef passed along through northern Mexico. Today, the dish tends toward a wetter form, as the beef is cooked, shredded, then cooked again in its own juices. The most common way you’ll find machaca served is with a flour tortilla, eggs, onions and peppers—and that’s how you find it at Mi Lupita. Order the machaca combination plate to make your own little burritos, or ask for it pre-wrapped for efficiency. Either way, Mi Lupita’s machaca ends up rivaling any of the best breakfast burritos around. Whereas most of those waste space with potatoes and beans, Mi Lupita’s machaca burrito is pure protein, a brick-sized thing that should take at least two sittings to finish. You can order the machaca burrito with beans and rice, but that just sinks the thing down like a breakfast burrito. Instead, keep it simple with just meat and eggs—the best way to start a day, even if it’s already lunch.

MI LUPITA 1202 E BROADWAY | LONG BEACH 90802 | 562.432.0163

Tags: arizona, machaca, mexican, mi lupita, SIDES