About Us

Two years ago, I took my wife back to my hometown of Mexicali, Baja California. While we were there, we stopped by a small museum bar that served carne seca. The flavor hit different—it was simple, bold, and full of that Mexicali pride I grew up with.

When we came back home to Oakland, we realized how hard it was to find that same style of carne seca anywhere in the Bay. That’s when the idea started. We began making our own at home—just for fun at first—and before we knew it, friends and family were asking for more.

That’s how Carne Seca 686 was born. What started in our kitchen turned into a small family business built on flavor, culture, and hard work. Every slice of meat is hand-cut, seasoned with quality ingredients, and made with care—just like they do it back home.

Now we’re proud to share a true taste of Mexicali with the Bay Area and beyond.