Tasajo con Nopales (Oaxacan Dried Beef with Grilled Cactus)

History & Origin

Tasajo con nopales is one of the most iconic dishes in Oaxacan cuisine. Oaxacan tasajo is beef cut into very thin, long sheets that are salted and partially air-dried, a technique the Zapotecs perfected centuries ago. Unlike cecina from other regions, Oaxacan tasajo is not marinated: its flavour depends solely on the quality of the meat and the salt. The Mercado de la Carne in Oaxaca is the epicentre where dozens of stalls display curtains of meat drying in the open air. Nopales are grilled directly over embers until slightly charred, acquiring a smoky flavour that complements the saltiness. They are served together with tlayuda tortillas, Oaxacan pasilla salsa, black beans and Oaxaca cheese. On the streets of Oaxaca, this dish is sold on corners from morning onwards.