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Close to 90 per cent of the victims are low-level operatives in the local drug trade, they said. Methamphetamine is the biggest problem, followed by heroin, he said in an interview. Illegal Chinese immigrants are flocking to San Diego, smuggled over the border with Mexico. Still others said the violence can most effectively be lowered by reducing competition among trafficking groups.

According to the DEA, there are five drug trafficking groups based in various parts of Mexico that are operating in the Tijuana region. Tijuana, with about 1. State figures for show for Ensenada, for Mexicali, for Rosarito Beach and 68 for Tecate. That is in marked contrast to a decade ago, a time of global economic downturn, when Tijuana was the setting of brazen shootings in bars and busy thoroughfares, gruesome displays of bodies hung from bridges, and killings of numerous police officers.

Back then, the long-dominant Arellano Felix Organisation fought off a challenge from a former lieutenant backed by the Sinaloa cartel for control of Tijuana. As top leaders of the Arellano group were killed or arrested, the group became a shadow of its former self, and Sinaloa took dominance of the plaza.

But since then, they have steadily mounted. Skip to main content. Murders in Mexican resort of Tijuana top 1, in as rival drug gangs battle for control. Monday, 15 January, , 3: Related topics Mexico United States. Americas Mexico allows caravan women, children in, but thousands still stranded 21 Oct US military will shut Mexico border to stop illegal immigration 18 Oct This Week in Asia.

You are signed up. In Los Angeles, carne asada is the least common denominator, inexpensive skirt steak purchased at Costco, Smart and Final, or some other poor source, cooked on a flat top, wrapped in a store bought tortilla with dull salsas. Mexican-Americans and non-latinos alike indiscriminately choose taco trucks with the only criteria being that it costs a buck. The verb asar means to roast. In Mexico this is called bistec.

Carne asada is cooked over mesquite, flame roasted. The marinade is simple: Carne asada is found at stands, taquerias, and large dining rooms that serve parrilladas grilled meats brought to the table on hot plates or braziers and paquetes package meals. In each of these settings, mesquite is the engine that fires up the traditional flavors of northern carne asada. It must be present. At Xochimilco, also in Hermosillo, the team of roasters cooks behind a thick pane of glass allowing for a more formal carne asada experience in the Mexican style steakhouses of the north.

Carne asada is a specialty. The taqueros that prepare the meat only cook carne asada. A small stand can have one taquero preparing and cooking the meat, with an assistant or two for customer service.

In the large restaurants that serve parrilladas , there will be a bunch of guys trapped in a hot, smoky room piling on the grilled steaks and offal for the mob of hungry carnivores in the restaurant.

The meat is special and the cut is of paramount importance. There is no ranchera. The prized arrachera is about the most prestigious cut, a lower skirt steak that is supple and juicy. Palomilla top sirloin , New York, diezmillo chuck , aguayon sirloin , cabreria rib-eye , lomo loin , pulpa round , and many more. Blends are used like at Tacos Jass in Hermosillo, Sonora, where the house steak blend for carne asada is comprised of palomilla , New York steak, and diezmillo. The taquero should be able to tell you the cut, and why he chooses that particular slice of meat, or blend.

Tijuana style tacos of carne asada at Taqueria El Poblano are a blend of New York steak, top sirloin, round, and chuck. A dollop of creamy Baja style guacamole seals in the flavors. The meat should be high quality, not discounted meat that will go bad in a day, just so you can come in at a dollar. In Sonora, locally raised Angus beef is inexpensive and yes, a taco of carne asada is still between 10 and 12 pesos, a little under a dollar. At taqueria El Poblano in Tijuana, a blend of New York steak, pulpa , palomilla , and chuleta de lomo T-bone allows them to come in at around a dollar per taco.

In the US, real carne asada taco cannot be realized at the dollar price point, and grilling with mesquite can only happen in a restaurant. A quality cut or blend must be roasted on a mesquite fire, placed on a quality home-made flour or corn tortilla, and either dressed by the taquero, con todo with everything , or by the customer. Recently made tortillas from a tortilleria are okay too, called recien hecha.

The only way you can hit the dollar mark is with cheap,dull and dry ranchera , store bought tortillas, and basic condiment. A whole cut of juicy cabreria , rib eye, is the house specialty at El Dorado in Hermosillo, Sonora. Condiments include a variety of roasted, fresh chili, and dried chili salsas. Onions, lime, and cilantro are standard. In the Mexican style steakhouses you can order trios of beef cuts with all the accompaniments: At this style of eatery, you make your own tacos of carne asada.

At Xochimilco restaurant in Hermosillo, you can get paquetes packets of three meats like arrachera, ribs, and tripas de leche milk soaked tripe , or sirloin in the place of arrachera. Other Mexican style steakhouses offer cuts, or both. At a nearby steakhouse a little ways away in Hermosillo called El Dorado, rib eye,or cabreria , is the house specialty.

Braziers are brought to your table at Mr. Steak in Ciudad Obregon,Sonora, loaded with arrachera skirt ,ribs,tripe that was pre-soaked with milk, covered by the amazing sobaqueras , thin flour tortillas native to the state of Sonora.

We have restaurants in LA that have whole cuts of carne asada , but they are most often broiled. But just as one should look for Hidalgans when seeking out barbacoa, I look for Sonorans, or Baja Californians when looking for carne asada.

We have no real specialists doing carne asada tacos, and no Mexican steakhouses with indoor mesquite grills. When I asked what kind, he said carne asada, you know, typical Mexicali style tacos. I wonder what kind of meat they use? An unrequited tweet on the eve of September 7th, left me no choice but to go and see for myself. K corte de carnes traen pa asada?

Toy muriendo a comer una verdadera carne asada. Saludos Mexicali and Calexico raised Javier and Esdras have been around for a little over a year, and they are tearing up the internet. They have been super hyped for their carne asada tacos and other taco stylings, but truth be told, they might be the only game in town for the real deal. They know it should be quality steak, and that it has to be cooked over fire. I tell you, the mesquite is such an important element of the flavor of carne asada, but these guys have everything else in place.

In Mexico this is basic common knowledge just like how much to bribe a cop for getting caught with an open container. I call on all trucks and stands that cook steak on a flat top to rename their carne asada as bistec. Their salsas are nice, and they have carne asada, grilled chicken, and chorizo for their tacos.

They make that wonderful creamy guacamole that is served all over Baja California, although it could stand a little more pop, and just a slightly thicker texture. Otherwise, I really like their guacamole, be sure to generously load your tacos with this to make it Baja style. The meat is diezmillo chuck , but is fresher and juicier than other places. Using higher ingredients is the real game changer here. The guys were talking about Mexican style arrachera skirt , not that thin and flavorless ranchera garbage, but a nice flabby cut of steak.

These guys can only get better with time. It just goes to show that a young and relatively inexperienced pair of nortenos can walk in and slay every other taco joint in town.

I call them the Golden State of taco stands. They love good food, and just want to make it great just like when they were kids, no matter what. This could be the start of a revolution. Dreamy, creamy, Baja-style guacamole. Their carne asada taco is the best place to start. The chopping needs a little work, maybe keeping a sharper knife?

But, man, the flavor and texture are beefy, and juicy. The taco is heightened by the addition of that creamy guacamole, and their tasty salsas. The cachetada slap , has a chipotle aioli sauce, a little street taco flair. Chipotle is always a winner, top with some salsa and guacamole and enjoy sensations of crunch, salt, and sweet.

Esdras recommended the grilled chicken with the vampiro , in this case named because of the addition of garlic. This would be a like a quesataco. Everything is fantastic at Mexicali Taco Co.

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