Raw beef tartare is a dish that has won over palates around the world, primarily in Europe and Latin America. Its name and preparation have varied by country and region. Originating in France, this dish became popular thanks to its fresh flavor and unique texture. In Latin American countries, it is commonly known as "beef tartare" or simply "steak tartare." In some parts of Mexico and Argentina, it is considered a gourmet dish that stands out on the menus of high-end restaurants. Its name comes from the Tatar tribe, who supposedly consumed raw meat, although the current recipe is quite different from that tradition.
In Latin America, although the base is similar—finely chopped raw meat—each region adds its own special touch with different ingredients and accompaniments. For example, in Colombia, it is usually served with egg and onion, while in Chile it is common to add chili or spicy sauces to enhance the flavor. This dish stands out not only for its delicate taste but also for the freshness and quality of the meat used.
