Tasajo is a cut of dried beef, normally cooked over a wood fire.

Tasajo in Spain

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. íaz Sánchez, Lorenzo (2005). Alianza Editorial, ed. La cocina del Quijote (cuarta edición). Madrid. p. 85. ./ref> In the region of

La Vera La Vera is a comarca (county, but with no administrative role) in Extremadura, western Spain. The largest town is Jaraíz de la Vera Jaraíz de la Vera () is a municipality located in the province of Cáceres, Extremadura, Spain. According to t ...

(in the province of Cáceres), and in the neighboring town of Candeleda (in Ávila province), 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.

Tasajo in Mexico

Mexican cuisine Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...

, 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 Flank may refer to: * Flank (anatomy), part of the abdomen ** Flank steak, a cut of beef ** Part of the external anatomy of a horse * Flank speed, a nautical term * Flank opening, a chess opening * A term in Australian rules football * The ...

skirt A skirt is the lower part of a dress or a separate outer garment that covers a person from the waist downwards. At its simplest, a skirt can be a draped garment made out of a single piece of fabric (such as pareos). However, most skirts are ...

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 An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified ...

. It can also be accompanied with chapulines,

quesillo Quesillo (, meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country: Argentina Argentine ''quesillo'' is a notable product of the Calchaquíes and Lerma valleys. It date ...

and any other Oaxacan dish.

Tasajo in Panama

In Panama (see

Panamanian cuisine Panamanian cuisine is a mix of Spanish, Indigenous, and African techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables a ...

), 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.

Tasajo in Cuba

In Cuba (see

Cuban cuisine Cuban cuisine is largely based on Spanish cuisine with influence from India, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and ...

), jerked beef is most often made from the meat of horses, donkeys, mules, or deer but is prepared similarly to how beef tasajo is prepared. Traditionally until the 1930s, tasajo in Cuba was most often made from horse meat, however, beef tasajo has been a more popular version since then.

Tasajo in other countries

In the Andean countries, Argentina, Brazil and Uruguay, tasajo goes by the name of "Charqui" or "

Ch'arki Jerky is lean trimmed meat strips which are dehydrated to prevent spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent microbial growth through osmosis. The word "jerky" derives from th ...

" 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. ogones y Cocinas tradicionales de Venezuela. Caracas: Ediciones Cavendes. 1993./ref>

References