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 a slow fire of holm oak wood, typical of hunting regions. [1]
In the region of La Vera (in the province of Cáceres), and in the neighboring town of Candeleda (in Ávila province), [1] it consists of marinated goat meat that has been macerated and dried. It is usually served as an appetizer in the bars of the area, and it is a good accompaniment with pitarra wine.
In Mexican cuisine, tasajo is a cut of beef, typically from the states of Oaxaca and Chiapas. It is similar to pork jerky and is often made with organ meat including that of the head and back, but also can be made with flank [2] or skirt steak.
In the historic quarter of the city of Oaxaca, it is customary to eat tasajo with tlayudas and radishes, as well as with "chiles de agua" and onions. It can also be accompanied with chapulines, quesillo and any other Oaxacan dish.
In Panama (see Panamanian cuisine), tasajo is a cut of wood smoked beef which is later roasted or fried. It is consumed accompanied by fried food at breakfast or with rice and side dishes at lunch. It is popular in all of the provinces. [3]
In Cuba (see Cuban cuisine), jerked beef is most often made from the meat of horses, donkeys, mules, or deer [4] but is prepared similarly to how beef tasajo is prepared. Traditionally, tasajo in Cuba was most often made from horse meat, however, beef tasajo has been a more popular version of late. [5] [6] [7]
In Argentina, Brazil and Uruguay, tasajo goes by the name of "Charqui" or "Ch'arki" and consists of dehydrated beef, salted and smoked. Its texture resembles cardboard and was a part of the diet that was provided to enslaved people of African origin until the end of the 19th century in the Antilles and Brazil. The dish is normally prepared by first washing and then rehydrating the dried meat by boiling.
In Venezuela pieces of salted meat are called tasajo or sala. [8]
Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Adobo or adobar is the immersion of cooked food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Dried meat is a feature of many cuisines around the world. Examples include:
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine.
Tlayuda, sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento, lettuce or cabbage, avocado, meat, Oaxaca cheese, and salsa.
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors.
Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones in Jamaica, Puerto Rico, Mexico, Nicaragua, Cuba, U.S.A., Honduras and Venezuela, they are also known as tachinos or chatinos (Cuba), platano frito or frito verde, bannann peze (Haiti), patacones and, sometimes, patacón pisao in Colombia.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Shredded beef is a preparation of beef that features in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket and chuck roast. Pot roast is also sometimes shredded.