The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917

by Jeffrey M. Pilcher

One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic carne asada, thin cuts of freshly slaughtered meat cooked briefly on a hot grill, differed dramatically from thick Anglo-American steaks and roasts, which were aged to tenderize the meat. When investors sought to import the Chicago model of centralized meatpacking...

• Format: Paperback
• Language: English
• ISBN: 0826337961
• ISBN13: 9780826337962
• Release Date: May 2006
• Publisher: University of New Mexico Press
• Length: 256 Pages
• Weight: 0.88 lbs.
• Dimensions: 0.7" x 6.4" x 9.0"