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Originally Posted by Jesus
Sorry, did the search on "falda de res", now I did it with "falda de cerdo" and got this little guide:
http://www.cocina-receta.com/recetas-mexicanas-gratis/recetas-de-cocina-mexicana-cerdo.htm - Falda: o pecho con falda es la parte baja central del cerdo, a un lado de la panza (bajo el costillar y entre la pierna y la paletilla). Ideal para la preparación de guisos.
- Falda or breast with falda, is the lower central part of the pig, to the side of the belly (below the ribs and between the leg and the paletilla (between front legs, head and front of loin). It's ideal to prepare dishes.
It's so confusing because of the terminology, but is a good starting point. |
I'll bet that is EXACTLY what it was - falda, but from the pig. REALLY good stuff. Have you ever had it? It tasted a lot like pork rib, but a bit more intense? Hard to describe.
Reading about the panza in your description makes me crave the panza at La Borrega! I missed it this last trip, I was too busy trying new places!
P.S. I'm posting more reviews tonight, keep an eye out. Sadly, its mostly comida para los gabachos!
