Discada

Discada originates from the northern Mexican states of Nuevo Leon, Coahuila, and Chihuahua, where farmers traditionally repurposed plough discs (discos de arado) as cooking surfaces.

This resourceful practice transformed agricultural equipment into portable grills perfect for outdoor gatherings. The dish reflects the region's ranching heritage, combining readily available meats including beef, pork, and sausages with local vegetables.

Unlike formal cuisine, Discada evolved as communal food, cooked slowly over open fires while friends socialised. The method allows meats to caramelise individually before melding together with beer and tomatoes, creating complex flavours. Today it remains a popular choice for Mexican backyard parties and camping trips, symbolising hospitality and rustic ingenuity. ■

See the full recipe for Discada