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In many ways, the preparation of carne asada has strayed little from its roots. We owe the tradition in part to the skinny cows of yore, brought over from Spain and prized first for their organ meat, a rancho-day treat, and their tallow, which was a key trade product. But when one of those cows died, or when it was slaughtered specifically for a fancy occasion, the meat was crisped up nicely and consumed against the backdrop of traditional Spanish music, as any public-school-educated third grader in this state can tell you. From: nytimes.com

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Posted on: July 26th, 2008
Curation from Tomás
Filed Under: Additional News, Cultura, Food
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