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Post by Don Cuevas on Nov 11, 2012 16:05:52 GMT
I was shopping for soup bones and meat at our favorite butcher shop in Pátzcuaro: Carnicería la Sin Rival, on Calle Ibarra near Calle Espejo. Moíses ("Moy") is noted for his chorizos and cecina. I had already photographed the chorizo curtains inside the shop, so I was doubly pleased to see hanging there freshly salted and dried cecina, AKA "carne seca" in northern Mexico. Back in September, I took these shots of the "curtains" of chorizo.  Hang in there, buddy! That's Moy behind the scene.Day before yesterday, I had almost to duck to get past this Cecina Curtain.  The Cecina Opens Curtains of Cecina obscure the interior.  Ivan, the son of Moy, holds up a sheet of cecina. Sra. "Cecilia" smiles in spite of the cecina. This lady gives a wary glance as she enters the Doors of Cecina.Later...what the diablos do you do with this stuff? |
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Post by Deleted on Nov 11, 2012 19:39:46 GMT
I don't know what you do with it, but it sure looks good to me.  |
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Post by Don Cuevas on Nov 12, 2012 2:19:39 GMT
I don't know what you do with it, but it sure looks good to me. I'll get to that shortly. Stay tuned. |
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Post by Don Cuevas on Nov 12, 2012 8:27:44 GMT
Cecina in Mexico is very thinly sliced, salted, sun dried beef. I think I did a blog post on the subject a couple of years ago. mexkitchen.blogspot.mx/2009/06/cecina-worth-its-salt.htmlWe may have covered this topic here before, see pronunciation of "tasajo". I'll be brief, as it's late and we have a big day ahead. Here're are various scecenas that I hope will please your eyes.  Simple enchiladas with cecina at La Mesa de Blanca.  Extra thin and crisp cecina at La Cabaña de Lolita, Pto Barrentos, Guanajuato state. Memorable.  Taco de Cecina Adobada, at Taquitos Frontera, Colonia Roma Norte, México, DF  A folded heap of cecina, Parque Pushkin tianguis, Colonia Roma Norte, México, D.F. |
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Post by Deleted on Nov 12, 2012 13:06:04 GMT
These places always fascinate me and make me mourn even more our lack of decent butcher shops here. I suppose the closest comparison would be some of the boucherie places in Cajun country.
Great pics and your dishes look delish!
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Post by Don Cuevas on Nov 13, 2012 10:56:15 GMT
(don't try this trick on an early model iPod Touch. I just lost all that I'd written. ) I was going to describe Machaca con Huevo, and it's more southerly counterpart, Aporreadillo. Ivan threw in a lagniappe of shredded cecina with my purchase. I made machaca con huevo in the morning. The variant, as made in La Tierra Caliente of Michoacán and Guerrero is similar, bit simmered in a very picante salsa.  |
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Post by Don Cuevas on Nov 13, 2012 10:58:20 GMT
Image missing. Will add later.
DC
Picasa Web Albums is once again fxcked up.
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Post by Don Cuevas on Nov 14, 2012 2:23:51 GMT
Another try:  Aporreado, or Aporreadaillo, similar to machaca con huevo, but wetter and spicier. |
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Post by bixaorellana on Nov 14, 2012 16:56:33 GMT
I'm just fascinated by this report, Don Cuevas. I know dried beef from having lived on the border, but you hardly ever see it here. It's sold in small, expensive, commercially produced bags in some supermarkets, already in a pounded, fluffy state. I have seen limited quantities of tasajo (very thin, accordion-sliced beef, slightly salted -- what is called cecina in the rest of the country) deliberately being dried, but not to any degree as what you've shown. You would certainly never see that folded heap of it that you show from the tianguis in MxCty.
After seeing this, I asked a friend from Mexico City if they ate it there. At first she said no, then remembered that yes, they do. I'm wondering if it's maybe not original to the city, but that it exists since people from all over live there.
How salty is it? Tasajo here tends to be very salty.
I sure am craving some good old machaca-based grub right now!
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