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Discada
Discada is a mixed meat dish popular in the northern Mexican states of Baja California, Sinaloa, Sonora, Chihuahua, Coahuila, Durango, Nuevo León and Tamaulipas. The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. The basic meats for a traditional discada include beef (usually a flank cut), bacon, ham, sausage, and Mexican chorizo.〔http://www.instructables.com/id/How-to-make-Mexican-Discada/〕 The disk is placed over an open flame, and the ingredients are introduced one at a time. The meats are seasoned and marinated according to the cook's preference and usually include salt, pepper, lime juice, and garlic. Aromatics including white or purple onions, bell peppers, Jalapeno or Serrano peppers, and tomatoes are also used to add flavor and color to the dish. It is usually served with tortillas in tacos or separately on a plate.
==The disk==
The disk for cooking the meats is usually a disk harrow made of either iron or steel. Shaped like a Chinese Wok, the disk provides an even heat distribution ideal for cooking.〔http://www.southwestdisk.com/〕 The cast iron also provides a robust, earthy flavor to food cooked in this fashion. The original concave disk shape is unaltered, however the disk can have handles or a tripod welded to it for easy access.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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