Market Grill · Thin Dried Beef
Tasajo
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The beef is butterflied so thin and wide that a single sheet can cover most of a grill, salted and partly dried before it ever touches the coals.
Beef is sliced into large, thin sheets, lightly salted and sun- or air-dried for a short time, then grilled over charcoal until the edges char. Market grill stalls in Oaxaca's Mercado 20 de Noviembre serve it sliced into strips alongside fresh tortillas, salsa, and grilled onions.
Why it's made this way: Tasajo is a defining part of Oaxaca's grilled-meat market tradition, sold at the same charcoal grill counters that have made the city's covered markets a destination for smoke-filled street eating.
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Part of World of Street Food — 3248 dishes from 118 countries.
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