Carne a la tampiqueña is a traditional dish that was invented by José Inés Loredo and his brother Fidel in 1939. The story starts with Loredo's restaurant, Club Tampico, where the chefs served almuerzo huasteco, a breakfast dish that included green enchiladas, cecina (dried meat), grilled queso fresco, and a combination of beans and epazote.

The dish was so popular that its name was changed to carne a la tampiqueña, with the addition of onions and Poblano chiles, while the cecina was replaced by a long and thin beef steak. It's inspired by the city of Tampico, and each element on the plate has a meaning: the oval plate for serving symbolizes the Huasteca region, the steak is for the Panuco river, the enchiladas and guacamole for the greenery and fields in the region, the beans are for the region's rich soil, and the cheese symbolized the noble spirit of local people.