Toss the steak well with the seasonings ... minutes before slicing for tacos or serving as whole steaks. Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.

The style of food that has been the most subjected to Americanization is Mexican. It's easy to understand ... Often, this was skirt steak, a thin slice from the cattle's belly that is both lean ...

Among these was the skirt steak, a flavourful but tough cut from ... The dish was popular among Mexican-American communities, especially along the Rio Grande Valley, where ranchers and their ...