In Southern California, at the carnicería you can buy pre-marinated carne asada, and it’s often skirt steak. It’s cheap. It’s delicious. And our local carnicería was typically alit with flies and a few funky wafts from out the back, which means the goods were treated like meat, and not some kind of sterile, operating-theatre-prepped, plastic-super-packaged organic … Continue reading Skirt Steak: The cheaper the better.