Talk:Carne-seca

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Food and drink

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Merge Discussion

Latest comment: 8 years ago4 comments4 people in discussion

Is Mexican carne seca sufficiently different from the Brazilian variety to warrant separate pages on the English Wiki? I suggest they should be merged with any differences brought out in sub-sections. Bagunceiro (talk) 10:48, 5 November 2012 (UTC)Reply

Mexican carne seca is similar to US beef jerky -- it is thinly-sliced meat which is salted and air-dried. Brazilian carne seca is more like bresaola (though not cured as long) -- thick chunks of meat. Though I'm generally a proponent of merging similar dishes across political borders, I think in this case they are sufficiently different that it's not helpful to the reader. Alas, I have failed in getting doner kebab, gyros, and shwarma merged, even though there there is a very strong gastronomic and historical case.... --Macrakis (talk) 13:19, 8 November 2012 (UTC)Reply

I concur to keep them separate, per User:Macrakis's rationale above. Northamerica1000^(talk) 01:13, 9 November 2013 (UTC)Reply

As a Brazilian though, the name is not written with a hyphen in Brazil. So if not merged, they should be disambiguated with Carne Seca (Mexican meat) and Carne Seca (Brazilian meat). It confused me a bit when I was looking for the article. -- Lalo Martins (talk) 12:39, 21 January 2016 (UTC)Reply

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