I still remember the look on my face when someone offered me raw ground beef on a cracker and called it Parisa. I had no idea what I was getting into—but one bite later, I was all in.

Parisa meat is tender, creamy, and full of zing thanks to sharp cheese, jalapeños, and lime juice. It’s a true Texan classic, rooted in Medina County, and once you learn what is Parisa and how to make it, you’ll see why it’s a favorite at gatherings.

In this recipe, I’ll show you how I make Parisa food safe, flavorful, and perfect for sharing.

What Is Parisa? (Origin & Cultural Background)

Parisa, also known in some parts as Texas beef tartare, is a traditional raw beef dish with deep roots in Medina County, Texas. It’s believed to be influenced by Alsatian settlers in the area who brought their love of raw meat dishes with them.

Over time, Texans added their own twist—jalapeños, cheddar cheese, and lime juice—creating a unique, flavorful appetizer. If you’ve ever asked, “What is Parisa?”—think of it as a Southern cousin to steak tartare, but bolder and a bit more rustic.

Parisa Recipe Guide: What It Is & How To Make It

The Parisa Recipe is a Texan-style beef tartare packed with bold flavor and creamy texture. Made with raw ground beef, cheddar cheese, jalapeños, and lime juice, this iconic dish from Medina County is perfect for beef lovers who enjoy a zesty meat preparation.

Recipe Overview

Prep Time: 20 minutes
Cuisine: Texan
Course: Appetizer

Difficulty: Easy
Yield: 6 servings
Calories Per Serving: Approx. 220

Ingredients You’ll Need

1 lb freshly ground very lean sirloin or tenderloin (cold and high-quality)
1 cup sharp Cheddar cheese, grated
½ cup yellow onion, finely diced

2 tablespoons pickled jalapeños, finely diced (adjust to heat preference)
2 cloves garlic, minced
2 tablespoons fresh lime juice

½ teaspoon ground cumin
Salt and black pepper to taste
Saltine crackers, for serving

Ingredient Notes:

Beef: Only use the freshest ground beef—preferably from a butcher. Very lean sirloin or tenderloin is ideal. Ask the butcher to grind it fresh if possible.
Cheese: Sharp Cheddar adds just the right contrast to the beef’s richness.
Jalapeños: You can use fresh jalapeños instead of pickled if you like it extra spicy.

Optional Add-ins: Some folks add chopped tomatoes or cilantro for extra zing.

Step-By-Step Instructions

Step 1: Prep Everything Cold

Keep your beef very cold until right before mixing—this is super important for food safety. Chill your mixing bowl too if you can.

Step 2: Mix Ingredients

In a large mixing bowl, combine the cold ground beef, grated cheese, onions, jalapeños, garlic, cumin, lime juice, salt, and pepper.

Step 3: Stir Gently

Use a fork or clean hands to mix gently. Don’t overwork it—just enough to get everything evenly combined while keeping the texture tender.

Step 4: Chill Before Serving

Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. You can also serve it immediately if everything is cold and fresh.

Step 5: Serve With Saltines

Scoop the Parisa onto Saltine crackers and enjoy every flavorful, meaty bite.

Tips For Safe Raw Meat Handling

Use the freshest beef—buy from a trusted butcher and ask for it to be ground in front of you.
Keep it cold at all times. Chill your bowl and utensils too.
Wash your hands and tools thoroughly before and after handling the meat.

Avoid cross-contamination—use separate cutting boards for other ingredients.
Serve promptly and keep leftovers refrigerated immediately.

Best Sides To Serve With Parisa

Saltine crackers (classic and crunchy)

Buttered toast or baguette slices
Sliced cucumbers or celery sticks (if you want to lighten it up)
Cold beers or a chilled limeade for contrast

Expert Tips To Nail The Texture

Use very lean meat—you don’t want greasy Parisa.
Don’t mash or over-mix—just gently fold everything together.
Chill before serving for a smoother bite.

Taste and tweak seasoning before chilling—it mellows a bit once cold.

How Long Does Parisa Last?

Parisa is best enjoyed the same day it’s made. If you’re storing it, keep it tightly covered in the fridge and eat within 24 hours for safety and the best flavor. After that, discard it.

How To Store Leftovers Safely

Store in an airtight container in the coldest part of your fridge.

Consume within 24 hours.
Do not freeze Parisa—the texture will change, and it’s not recommended to eat thawed raw meat.

Personal Tips from My Kitchen

The first time I made this Parisa recipe, I was nervous about serving raw ground beef. But once I understood the importance of using high-quality, fresh meat and chilling everything properly, it became one of my favorite things to serve at backyard gatherings.

It’s a conversation starter, no doubt—but once folks take that first bite, they’re usually asking for seconds. If you’ve never made a raw beef dish like this before, just take your time, follow the safety tips, and enjoy the rich texture and bright flavor it offers.

Frequently Asked Questions

Can I Make Parisa With Another Type Of Meat?

Traditionally, Parisa is made with beef—specifically very lean sirloin or tenderloin. If you’re feeling adventurous, some try venison, but always be sure the meat is fresh and safe for raw consumption.

Is It Safe To Eat Raw Ground Beef In Parisa?

Yes, if you follow the safety guidelines—use freshly ground beef from a trusted source, keep everything cold, and eat it within a short timeframe.

What Does Parisa Taste Like?

Parisa has a rich, meaty taste balanced by the sharpness of cheese, the bite of jalapeños, and the zing of lime juice. The texture is creamy yet hearty.

Can I Add Herbs Or Other Flavors To Parisa?

Sure! Some people like adding chopped cilantro or tomatoes, and a dash of hot sauce for more kick.

Can Parisa Be Cooked?

Not traditionally. Cooking changes the texture and flavor. If you’re not comfortable with raw beef, this might not be the dish for you.

If you’ve been curious about Parisa and ready to try a bold Texan beef dish, this Parisa Recipe is the one to start with. It’s quick, full of flavor, and great for sharing.

Give it a try, snap a pic, and let me know how it turned out in the comments. If you love beef dishes, this one’s a standout—and now it’s part of your kitchen too.

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Naznin Aktar

Author & Recipe Developer at Naznin's Kitchen

Hello! I'm Naznin Aktar, a home chef and recipe creator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.