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Pollo asado and carne asada may be prepared in similar ways, but they are not the same dish. Pollo asado is made with marinated chicken, while carne asada is made with beef.
Both can be cooked over high heat and served in tacos, burritos or rice bowls, but their marinades, flavors and textures are different.
Both are regulars in my kitchen. My pollo asado uses achiote, citrus and spices, but it is not particularly spicy.
My San Diego-style carne asada starts with beef, a citrus-forward marinade and the high-heat grilling method used by San Diego taco shops.
Pollo Asado vs. Carne Asada
The biggest difference is the meat: pollo asado uses chicken, while carne asada uses beef. The two dishes may both include citrus, garlic and Mexican seasonings, but pollo asado commonly gets its signature color from achiote. Carne asada has a deeper beef flavor and develops browned, lightly charred edges when grilled over high heat.
| Feature | Pollo Asado | Carne Asada |
|---|---|---|
| Meat | Chicken | Beef |
| Common cuts | Chicken thighs, breasts or legs | Flank, skirt or flap steak |
| Typical marinade | Citrus, achiote, garlic and spices | Citrus, garlic, herbs and spices |
| Flavor | Bright, earthy and lightly smoky | Beefy, savory and charred |
| Cooking method | Grilled or roasted | Grilled over high heat |
| Popular uses | Tacos, burritos, bowls and platters | Tacos, burritos, fries, nachos and platters |
What Is Pollo Asado?
Pollo asado means roasted or grilled chicken. Preparations vary, but the version I make uses chicken thighs marinated with citrus juice, achiote, garlic, Mexican oregano, cumin and other seasonings.
Achiote gives the chicken its distinctive red-orange color and adds an earthy, lightly peppery flavor. It is also the key ingredient in my Yucatán-style achiote chicken, also known as pollo pibil.
Citrus brightens the pollo asado marinade, while cooking the chicken over high heat creates browned edges without losing the juicy interior.
Achiote gives the chicken its distinctive red-orange color and adds an earthy, lightly peppery flavor. Citrus brightens the marinade, while cooking the chicken over high heat creates browned edges without losing the juicy interior.
Chicken thighs are my preferred cut because they stay juicy on the grill, but breasts, legs and bone-in chicken can also be used. Pollo asado can be grilled, roasted in the oven or cooked on a grill pan when outdoor grilling is not an option.
What Is Carne Asada?
Carne asada means grilled meat and generally refers to thin cuts of beef cooked over high heat. Flank steak, skirt steak and flap steak are popular choices because they take on the flavor of a marinade and cook quickly on the grill.
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My Ultimate Guide to Beef Cuts explains where these cuts come from and how their texture and fat content differ.
The exact preparation varies by region. My San Diego-style carne asada uses a citrus-forward marinade with garlic, cilantro and Mexican seasonings. The steak is grilled, rested, sliced against the grain and then chopped into smaller pieces for tacos, burritos and other carne asada recipes.
Carne asada has a richer, beefier flavor than pollo asado. High heat browns the outside of the steak and creates the lightly charred edges associated with grilled carne asada.
For the complete seasoning options, see my carne asada seasoning and carne asada marinade.
Which One Should You Choose?
Choose pollo asado when you want juicy, citrusy chicken with the earthy flavor and red-orange color of achiote. It works particularly well in chicken tacos, burrito bowls and grilled chicken platters.
Choose carne asada when you want a richer beef flavor with browned, charred edges. It is the classic choice for San Diego-style tacos, burritos, carne asada fries, nachos and quesadillas.
If you are feeding a group, make both. The toppings and side dishes overlap, so guests can build tacos or bowls without requiring two completely separate menus.
How to Serve Pollo Asado and Carne Asada
Pollo asado and carne asada work with many of the same sides and toppings, making either one an easy choice for taco night.
Ways to Serve Pollo Asado
- Pollo asado tacos
- Burritos or burrito bowls
- Mexican rice or cilantro lime rice with refried beans
- Grilled chicken platters
- Salads and meal-prep bowls
Ways to Serve Carne Asada
- Carne asada tacos
- Mexican street tacos
- Carne asada fries
- Burritos or burrito bowls with Mexican green rice
- Nachos, tortas and quesadillas
Serve either meat with warm tortillas, Mexican rice, refried beans, guacamole, salsa, crema, cilantro, diced onion and lime wedges.
My guide to taco toppings has more options for building a complete taco bar.
For more meal ideas, browse my complete collection of taco recipes or visit my Ultimate Mexican Food Guide for marinades, sauces, sides and more Mexican-inspired recipes.