This looks like the mystery meat at the Spanish market near me. Pass on all of it.
CandyRedNinja
Poco Loco meat. Pass.
GloriaToo
According to Google the palomillo is sirloin. Grill that.
40ozFreed
Ranchera for sure.
Thon_Makers_Tooth
Pass on it
useless_modern_god
There’s a few people commenting to not buy meat here because it’s a “mystery meat”
This just looks like a normal local butcher ? All these cuts look fine to me?
What could be the issue?
EinKleinesFerkel
I love specific questions
downshift_rocket
Ranchera 100%. It’s usually a split flap- idk the technical term. Ask for it preparado/prepared and they will season it up/ marinate it for you.
MonsterTruckCarpool
Ranchera, Diezmillo is thin and stringy.
latiaknows
Are you making carne asada? I love arrachera. Although is not one of the best cuts with a good tenderizer and marinade turns out tender and juicy. I use papaya as a natural tenderizer and it works wonders. Just get rid of the skin. Liquify some papaya in the blender and soak the beef in it for a couple hours. Don’t leave it more than four hours or it will turn munchy. It really makes miracles. I have several marinades recipes Google food and deals by laura. I I am from Chihuahua Mexico and we have some of the best carne asada. You can use papaya, beer or even pineapple as tenderizer for any of the beef options you choose.
6DGSRNR
I would get both Ranchera and Diesmillo. Diesmillo has more fat and gets more char on my grill. And I would try their preparada.
Oliver_Klosov
Ranchera for sure. Diesmillo is thin sliced chuck. I’ve not had pallomillo.
Werv_76
Ranchera is my go to for grilled tacos!
Chrisdkn619
The price tells you which is the best and so on.
chris_vazquez1
Depends on what you’re trying to cook.
– Ranchera: Butterflied Skirt or Flank steak – use for carne asada
– Diesmillo: Chuck Steak – another common, but lower quality carne asada cut with more connective tissue and fat. Good when marinated for extended period. More cost effective than ranchera, especially when chopped into taco meat.
– Palomilla: Cross cut of sirloin with picanha and top sirloin – buy for grilled steaks
– Paleta de Res: Beef shoulder – used for soups and guisados (birria, carne en su jugo, caldo de res, beef stew)
banzai0311
Get the tabiltas, sliced short ribs. Buy some marinated and some not, so you can decide which you like.
Grill them hot and fast. Start with a few pounds on the side for snacking and drinking beer while you grill your main meal for your family and friends. Thank me later, from Austin, el chino.
NotARealLasagne
Find one written in English.
Family-Faith-Freedom
Damn I miss the diesmillo at $4.99. Hopefully prices of everything goes back to normal next year.
CountDoooooku
Man I used to go to a place like that that sold various pre-marinaded meats like carne asada etc (Vallarta markets in LA, specifically the Noho one). They also had fresh made tortillas/chips, salsas and civiches. Grab some of this for a good price and next thing you know you’re grilling delicious tacos almost as fast as you’d be opening a takeout container.
Specific_Sun195
Ranchera
Loud_Calligrapher579
Diesmillo
lawyerjsd
The ranchera. It’s also known as arrachera, and it comes from the flap steak/flap meat/bavette (lots of names for the same cut). My favorite cut for carne asada.
BigMacRedneck
Get a skirt-Ranchera and marinade with citrus (lemon/orange) to soften the fiber.
23 Comments
This looks like the mystery meat at the Spanish market near me. Pass on all of it.
Poco Loco meat. Pass.
According to Google the palomillo is sirloin. Grill that.
Ranchera for sure.
Pass on it
There’s a few people commenting to not buy meat here because it’s a “mystery meat”
This just looks like a normal local butcher ? All these cuts look fine to me?
What could be the issue?
I love specific questions
Ranchera 100%. It’s usually a split flap- idk the technical term. Ask for it preparado/prepared and they will season it up/ marinate it for you.
Ranchera, Diezmillo is thin and stringy.
Are you making carne asada? I love arrachera. Although is not one of the best cuts with a good tenderizer and marinade turns out tender and juicy. I use papaya as a natural tenderizer and it works wonders. Just get rid of the skin. Liquify some papaya in the blender and soak the beef in it for a couple hours. Don’t leave it more than four hours or it will turn munchy. It really makes miracles. I have several marinades recipes Google food and deals by laura. I I am from Chihuahua Mexico and we have some of the best carne asada. You can use papaya, beer or even pineapple as tenderizer for any of the beef options you choose.
I would get both Ranchera and Diesmillo. Diesmillo has more fat and gets more char on my grill. And I would try their preparada.
Ranchera for sure. Diesmillo is thin sliced chuck. I’ve not had pallomillo.
Ranchera is my go to for grilled tacos!
The price tells you which is the best and so on.
Depends on what you’re trying to cook.
– Ranchera: Butterflied Skirt or Flank steak – use for carne asada
– Diesmillo: Chuck Steak – another common, but lower quality carne asada cut with more connective tissue and fat. Good when marinated for extended period. More cost effective than ranchera, especially when chopped into taco meat.
– Palomilla: Cross cut of sirloin with picanha and top
sirloin – buy for grilled steaks
– Paleta de Res: Beef shoulder – used for soups and guisados (birria, carne en su jugo, caldo de res, beef stew)
Get the tabiltas, sliced short ribs. Buy some marinated and some not, so you can decide which you like.
Grill them hot and fast. Start with a few pounds on the side for snacking and drinking beer while you grill your main meal for your family and friends. Thank me later, from Austin, el chino.
Find one written in English.
Damn I miss the diesmillo at $4.99. Hopefully prices of everything goes back to normal next year.
Man I used to go to a place like that that sold various pre-marinaded meats like carne asada etc (Vallarta markets in LA, specifically the Noho one). They also had fresh made tortillas/chips, salsas and civiches. Grab some of this for a good price and next thing you know you’re grilling delicious tacos almost as fast as you’d be opening a takeout container.
Ranchera
Diesmillo
The ranchera. It’s also known as arrachera, and it comes from the flap steak/flap meat/bavette (lots of names for the same cut). My favorite cut for carne asada.
Get a skirt-Ranchera and marinade with citrus (lemon/orange) to soften the fiber.