-
Tasajo is a cut of
dried beef,
normally cooked over a wood fire. In Spain,
specifically in Toledo, it
consists of
marinated deer loin that is
smoked over...
- 17th, 18th, and 19th centuries, was
dried salted beef
known as “
tasajo” or “cecina”.
Tasajo was
consumed in many dishes,
including a stew of red
chili sauce...
-
restaurants and
street vendors often offer a
variety of toppings,
including "'
tasajo" (cuts of meat
typical of the
Central Valley of Oaxaca), chorizo, and cecina...
-
slaughtering it for
tasajo. In 18th and 19th
century Mexico, and
Latin America, most of the beef
consumed was
dried salted beef
known as “
tasajo”.
After slaughtering...
-
Encendido Ropa
vieja Sandwich Cubano Sopa de
pollo Tamal Tortilla de
patatas Tasajo Torrejas Tostada Tostones Tres
leches cake
Turrones Vaca
frita Yuca con...
-
Enchiladas with
tasajo beef....
-
Cylindropuntia spinosior, with the
common names include cane cholla,
spiny cholla and
walkingstick cactus, is a
cactus species of the
North American deserts...
-
slaughtering it for
tasajo. In 18th and 19th
century Mexico, and
Latin America, most of the beef
consumed was
dried salted beef
known as “
tasajo” (or cecina)...
- hot beverage.
Other well-known
Oaxacan dishes include chorizo oaxaqueño,
tasajo,
cecina enchilada,
cocido oaxaqueño, and
various sauces such as molcajete...
- (Puerto Rico); junco,
junco tapatio,
pitahaya orejona,
reina de la noche,
tasajo (Mexico) Swedish: skogskaktus, röd
pitahaya Vietnamese:
thanh long Thai:...
