Steak fries

Steak-cut fries are a classic side dish in many Latin American cuisines, characterized by their thick cut and crispy texture on the outside, soft and fluffy on the inside. Unlike conventional fries, these are cut into wide strips or in a rectangular shape that evokes the presentation of a steak ("bistec"), giving them a more robust and substantial presence on the plate.

Origin: Although fries have a European origin, steak-cut fries are especially popular in Latin American countries such as Mexico, Colombia, and Venezuela, where they are commonly served alongside meats, especially steaks or hamburgers, or as part of side dishes in home-cooked meals and typical restaurants.

Properties: Steak-cut fries provide a good amount of complex carbohydrates that deliver energy quickly. As they are cooked in hot oil, their calorie content increases, so it is advisable to consume them in moderation as part of a balanced diet. Furthermore, the potato itself is rich in vitamin C, potassium, and fiber, although these nutrients may decrease depending on the cooking method.

Synonyms in Latin American Spanish: In different countries, steak-cut fries may also be known as papas a lo pobre (Chile), papas gruesas (Mexico), or simply thick-cut fries. In some places, they are called papas camote when they include other types of tubers, but the most common name remains steak-cut fries due to their resemblance to a steak.