Mexican · IV The Method
Tasajo (Oaxacan cured sun-dried beef)
I
Origin
Oaxacan Central Valleys — associated with Etla and Ocotlán meat markets
II
Description
Tasajo is a Oaxacan specialty of thinly-sliced beef (usually top round or flank) that is butterflied into long sheets, salted and lightly spiced, then air-dried in the sun until semi-dry. Unlike fully dried jerky, tasajo retains moisture and fat. It is then grilled over charcoal or comal-cooked until charred at edges with red-pink centre. Standard protein on the Oaxacan tlayuda.
III
The Thread
—South African biltong (air-dried beef, similar cure)
—Peruvian charqui (jerky tradition)
—South American cecina (cured thin-sliced pork)
IV
Flavour Context
Intensely beefy, lightly salty, with char notes from grilling — concentration of umami through partial drying
Pillars V — VII
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