A butcher shop in Mexico is called a carnicería. These neighborhood staples are commonly found in local markets or as standalone shops where residents purchase fresh cuts of beef, pork, and other meats. Specialized shops for poultry are called a pollería.
A traditional Mexican butcher shop is called a carnicería. It's more than a meat shop—it's a neighborhood staple tied to family cooking and celebrations.
Butchers sometimes operate specialized shops selling meat, known as butcher's shops, meat stores, meat markets or butcheries. Meat may also be sold in supermarkets, grocery stores, and fish markets, and these shops may employ a butcher.
Meaning: Let me have a look. Butcher's hook is known in Cockney rhyming slang to mean “look”, so to “have a butcher's” means you are taking a look at something.
Vocabulary about la carne, or "meat," is important because meat is a main part of almost every meal in Spanish-speaking countries. La carne de cerdo, meaning "pork meat," is very popular, especially el tocino ("bacon") and el jamón ("ham").
Also called: Butcher, Meat Clerk, Meat Cutter, Meat Specialist. What they do: Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments. On the job, you would: Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
A Spanish grocery store is called supermercado (supermarket) for large chains, tienda de comestibles (grocery store) for smaller shops, or mercado (market) for traditional markets. Regional variations include colmado (corner store) in the Dominican Republic and abasto (supply store) in some South American countries.
Mexico. The most consumed meat in Mexico is chicken. Shredded chicken is used in a wide variety of Mexican dishes, including tacos, enchiladas, fajitas, and chicken Tinga.
Creating traditional tacos and other Mexican-style meat dishes often calls for a visit to a Mexican carnicería (butcher shop) or the meat counter of a Mexican grocery.
Old names for a butcher include boucher, bocher, fleshmonger, and victualler, stemming from Old French and Old English words for meat sellers or goat slaughterers, with variations like German Fleischhauer also existing, and the term evolving from "goat seller" to general meat processor.
