El Ranchito Beef Jerky

If you’ve stumbled across TikTok videos raving about El Ranchito beef jerky, you’re probably wondering what all the hype is about. Trust me, I get it. When I first heard people calling it “the best jerky in the world,” I was skeptical. After all, I’ve tasted dozens of jerky brands, and most of them follow the same thick, chewy formula.

But El Ranchito? It’s completely different. And that difference is exactly why so many people either love it or feel totally confused by it.

Let me walk you through everything you need to know about this viral New Mexico snack, including the honest truth about ordering it, what makes it special, and how you can make your own version at home if you live outside the U.S.

Here’s the first thing you need to understand: El Ranchito isn’t your typical beef jerky. It’s Carne Seca, a traditional New Mexican style of dried meat that’s been made the same way for generations.

Most commercial jerky is thick, soft, and chewy. You know the kind. Brands like Jack Link’s come heavily peppered with visible seasoning and have that distinctive bouncy texture. They’re designed to be portable protein snacks that you can chew on for a while. If you’re curious about how different kitchen appliances can improve your cooking, understanding these texture differences is a great starting point.

El Ranchito is the complete opposite.

This jerky is sliced paper thin, almost translucent. When you bite into it, it doesn’t bend or tear like regular jerky. It shatters. It cracks like a potato chip. Some people describe it as a “meat cracker,” and that’s honestly the best way to put it.

The first time I tried it, I was surprised by how brittle it was. I expected that familiar chewy resistance, but instead, it broke apart in my mouth immediately. The texture is closer to a crispy bacon strip than traditional jerky.

Here’s something important: Many first-time buyers get worried because El Ranchito has a distinct smell that’s different from what you’d expect. It can smell a bit earthy or even slightly fermented. That’s completely normal. It’s not raw meat, even though some people panic and think it is. This is the natural result of the salt-curing and air-drying process. The meat is safe to eat and properly preserved, but without all those artificial flavors and liquid smoke, it smells more authentic.

If you’re used to the sweet, smoky smell of standard jerky, this might catch you off guard. But once you taste it, you’ll understand why people are obsessed.

El Ranchito offers a few different flavors, but the two stars of the show are the Red Chile and Green Chile versions. Choosing between them is like picking a side in a friendly New Mexico rivalry.

Green Chile (The Fan Favorite)

Green chile is what most people rave about. It’s tangy, slightly herbal, and has this bright, fresh heat that doesn’t overwhelm you. The chile flavor is earthy but also a little grassy, almost like roasted peppers with a hint of acidity.

When you bite into a piece, the heat builds slowly. It’s not the kind of spice that makes you grab a glass of water right away. Instead, it lingers in a really pleasant way, kind of like the aftertaste you get from eating roasted Hatch chiles.

What I love about the green chile version is how clean it tastes. There’s no sweetness masking the beef. No heavy smoke. Just salt, meat, and that unmistakable green chile kick.

If you like bright, tangy flavors and appreciate a little heat, this is the one to try first.

Red Chile (The Classic)

Red chile is more traditional and earthy. It has a deeper, smokier flavor with less acidity than the green. The heat is still there, but it’s rounder and more mellow.

I think of red chile as the comfort food version. It tastes like slow-cooked New Mexican stews and has this warm, almost sweet undertone that comes from dried red peppers. The flavor is richer and a little more complex.

Some people prefer red chile because it feels heartier. It pairs really well with cold beer or as a savory snack when you want something bold but not too sharp.

Both versions have their fans, and honestly, it comes down to personal preference. If you can, try both. You might find yourself switching between them depending on your mood.

Lemon Pepper & Other Varieties

El Ranchito also makes a lemon pepper version and a few other flavors. The lemon pepper is tangy and citrusy with a nice peppery bite. It’s lighter than the chile versions and works well if you want something less intense.

These other flavors are worth trying if you get the chance, but the red and green chile are the ones that built El Ranchito’s reputation.

Okay, here’s where things get tricky. And I want to be completely honest with you because this is the part that frustrates a lot of people.

El Ranchito has two main locations in New Mexico: one in Moriarty and one in Santa Fe. If you’re lucky enough to visit either of these spots in person, you’ll have a great experience. The jerky is fresh, the staff is friendly, and you can grab as much as you want right there.

But if you’re ordering online? That’s a different story.

Buying Direct vs. Resellers

The official El Ranchito website does offer shipping, but I have to warn you: the reviews are mixed. A lot of people on Reddit and Yelp have complained about orders taking weeks or even months to arrive. Some never got their orders at all and had trouble getting responses from customer service.

I’m not saying this to bash the company. I think they’re a small operation that got hit with way more demand than they expected, especially after going viral on TikTok. But you need to know what you might be getting into.

If you order directly from their website, be prepared to wait. Some people report 2 to 8 weeks for delivery. If you’re okay with that and willing to take the risk, go for it. Just manage your expectations.

A safer option: Look for resellers on platforms like Etsy or Walmart. Some sellers stock El Ranchito and ship it themselves. The downside is that it’s often marked up, and availability can be spotty. But at least you’re working with a seller who has reviews and a track record.

If you happen to be traveling through New Mexico, I’d honestly recommend just stopping by one of the physical stores. You’ll save yourself the hassle and get the freshest jerky possible.

Here’s the frustrating answer: no, you can’t legally import El Ranchito beef jerky into the USA or Canada.

Both countries have strict laws about importing meat products. These rules exist to protect against diseases like mad cow and other agricultural concerns. Even if you find someone willing to ship it, customs will likely confiscate it.

I know that’s disappointing, especially if you’ve heard all the hype and really want to try it. But there’s good news: you can make your own version at home. And honestly? It’s not that hard.

The key to El Ranchito’s magic isn’t some secret ingredient or special equipment. It’s the technique. If you understand how Carne Seca works, you can recreate that crispy, chip-like texture in your own kitchen.

Making your own version of El Ranchito jerky is easier than you think. The process takes time, but the actual work is minimal. And once you nail the technique, you’ll have jerky that’s just as crispy and delicious as the original.

The Secret to the “Chip” Texture

The biggest mistake people make when trying to copy this style of jerky is cutting the meat too thick. Remember, El Ranchito is paper thin. That’s what gives it the cracker-like snap.

Here’s how to get it right:

Start with partially frozen meat. Put your beef in the freezer for about 1 to 2 hours. You want it firm enough to slice cleanly but not rock solid. This makes slicing much easier and more consistent.

Slice against the grain as thin as possible. Use a sharp knife or, even better, a meat slicer if you have one. Aim for slices that are about 1/8 inch thick or thinner. The thinner you go, the crispier your jerky will be.

Use lean cuts. Go for top round, bottom round, or eye of round. You want meat with very little fat because fat doesn’t dry well and can make your jerky chewy instead of crispy.

The Marinade (Keep It Simple)

Unlike most jerky recipes that use soy sauce, brown sugar, and Worcestershire sauce, Carne Seca keeps things simple. You’re not trying to cover up the beef flavor. You’re enhancing it.

Basic Carne Seca Marinade:

• 1 to 2 pounds of lean beef, sliced thin
• 2 tablespoons coarse salt
• 1 tablespoon ground red chile or green chile powder (or use cayenne if you can’t find Hatch chile)
• Juice of 1 lime (or 2 tablespoons white vinegar)
• Optional: 1 teaspoon garlic powder, 1 teaspoon cumin

How to marinate:

1. Place your sliced beef in a large bowl or zip-top bag.
2. Sprinkle the salt and chile powder evenly over the meat.
3. Add the lime juice or vinegar and toss everything together until the meat is well coated.
4. Let it sit in the fridge for at least 2 hours, or up to overnight. The acid helps tenderize the meat and the salt pulls out moisture, which is key for getting that crispy texture.

The marinade should be light. You’re not drowning the meat. You just want a thin coating of seasoning.

Step-by-Step Instructions

Once your meat is marinated, it’s time to dry it.

Oven Method:

1. Preheat your oven to the lowest setting, usually around 150 to 170°F. If your oven doesn’t go that low, set it to 200°F and crack the door open slightly.
2. Line a baking sheet with parchment paper or a wire rack.
3. Lay the meat slices out in a single layer. Don’t overlap them.
4. Place the sheet in the oven and let the meat dry for 4 to 6 hours. Check on it every hour or so. You’ll know it’s done when the meat is completely dry and snaps when you bend it.
5. Let it cool completely before storing.

Dehydrator Method:

1. Set your dehydrator to 160°F.
2. Arrange the meat slices on the trays in a single layer.
3. Dehydrate for 4 to 6 hours, or until the meat is dry and brittle.
4. Let it cool before packing it up.

The dehydrator method is easier and more consistent, but the oven works just fine if that’s what you have. If you’re looking for an appliance that can handle dehydrating along with other cooking tasks, check out our Ninja Air Fryer Pro 4-in-1 review. It has a dedicated dehydrate function that works great for making jerky at home.

Pro tip: If you want extra crispiness, you can finish the jerky by baking it at 200°F for an additional 15 to 20 minutes after it’s dried. This gives it that final snap.

Storage Tips

Because this jerky has no preservatives, it won’t last as long as store-bought versions. Store it in an airtight container or zip-top bag at room temperature for up to 2 weeks.

For longer storage, freeze it. It’ll keep in the freezer for several months. Just thaw it at room temperature before eating.

I’ve tried a lot of jerky over the years. Brands like Crave, which inspired me when I first got into jerky, are extremely tender with great seasoning. You can taste the cumin and chili lime in their flavors, and they’ve always been strong on taste. But sometimes they’re almost too soft.

Then there’s Chef’s Cut, another premium jerky I used to admire. It’s thick, sweet, and very smoky with strong horseradish notes. The flavors are intense, but not always well-balanced.

And of course, there’s Jack Link’s, the most iconic jerky in America. It’s heavily peppered with lots of visible seasoning. Despite the artificial texture and color, the pepper and seasoning make it better than expected. It’s the best in its price range, which is why it dominates the market.

But none of these brands do what El Ranchito does. They’re all trying to make jerky soft, tender, and easy to chew. El Ranchito goes in the opposite direction. It embraces the dryness. It leans into that crispy, brittle texture that most companies try to avoid.

That’s what makes it special. It’s not trying to be like every other jerky on the shelf. It’s staying true to a traditional New Mexican style that’s been around for generations.

If you’re used to soft, sweet jerky, El Ranchito might feel strange at first. But once you get it, you’ll understand why people are so passionate about it.

Why is El Ranchito jerky so thin?

It’s made in the traditional Carne Seca style, which calls for very thin slices that dry quickly and become crispy. This method has been used in New Mexico for generations. The thinness is what gives it that chip-like texture.

Does El Ranchito jerky go bad?

Yes, it does. Because it has no preservatives, it won’t last as long as commercial jerky. Store it in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze it. It’ll keep in the freezer for several months.

Why does El Ranchito smell different from other jerky?

The smell is a natural result of the salt-curing and air-drying process. Without artificial flavors or liquid smoke, it smells more earthy and authentic. It’s not raw meat. It’s completely safe to eat.

Can I make New Mexico style jerky without a smoker?

Absolutely. Traditional Carne Seca isn’t smoked at all. It’s just salted, seasoned, and air-dried. You can make it in your oven or with a dehydrator. No smoker needed.

Is El Ranchito spicy?

It depends on the flavor. The green chile version has a bright, tangy heat that builds slowly. The red chile is more earthy and mellow. Neither one is overwhelming, but they do have a kick. If you’re sensitive to spice, start with the lemon pepper version.

What’s the difference between Carne Seca and regular jerky?

Regular jerky is thick, chewy, and often sweet. Carne Seca is thin, crispy, and focuses on simple seasoning like salt and chile. The texture is completely different. Think potato chip versus fruit leather.

So, is El Ranchito beef jerky really the best in the world? That depends on what you’re looking for.

If you want soft, tender jerky with a sweet glaze, this isn’t it. If you’re looking for something traditional, bold, and unapologetically different, then yes, it’s absolutely worth trying.

The crispy texture, the clean chile flavor, and the authentic New Mexican style set it apart from everything else on the market. It’s not perfect, especially when it comes to shipping and availability. But when you finally get your hands on it, you’ll understand why people are so obsessed.

And if you can’t get the real thing, making your own version at home is a fun project. You’ll learn a lot about traditional jerky-making techniques, and you’ll end up with a snack that’s just as satisfying.

Whether you order it online, visit New Mexico in person, or make your own batch in your kitchen, El Ranchito-style jerky is an experience worth having. Just go in knowing what to expect, and you’ll enjoy every crispy, spicy bite.