Discada Recipe

Discada recipe is made by cooking various grilled meats on an agricultural disc harrow. Discada is a popular dish in northern Mexican cuisine that includes a variety of meats. As the name suggests, in this dish, beef (typically a flank cut), bacon, ham, sausage, and Mexican chorizo are all staples of a traditional discada.

Discada Recipe

What Is in Discada?

Well, that’s your prerogative. One of these plates can be used to cook dinner, breakfast, or even a birthday dinner. For the most delicate flavour, I recommend you start by grilling a pound or two of bacon. However, add the onion when the bacon is about three-quarters done.

There should be a dense layer of bacon fat in the centre of the disc. Add the potatoes and the Kent Rollins’ Mesquite Seasoning now. In the end, move the potatoes to one side of the disc and continue cooking until they are nearly golden brown.

The Disc

A disc harrow, composed of iron or steel, is commonly used to prepare meats. In comparison to the depth of a Chinese wok, this pan is circular, comprehensive, and tilted toward the centre.

It allows for a more uniform diffusion of heat across a broader surface area. The flat disc can be formed with handles or a welded tripod for easy use.


While using a plough disc to cook may seem out of the ordinary at first, it has been done before. Cooking Discada in the Southwest extends more than 100 years, and most of the folklore dates back to the late 1800s.

According to Montana, most New Mexico and Texas railroad workers were Chinese. 'They’d use a wok to heat their sandwiches. Although we lacked their woks, we did have these ploughs. Cookers were created by filling up the disc holes. "

You see that all the time." Hartford describes it as “a big deal in Finland.” I know that I sell a lot of it in Uruguay, Argentina, and Mexico. The evidence of its existence dates back to the introduction of disc ploughs for field tillage.

Hartford also emphasizes that a chef should not treat a wok and a discada similarly. "A wok is made of fragile metal. He says, “It’s ideal for quick cooking.” “Discs are significantly thicker. However, a quarter-inch thickness is what you’re looking at.”

Summary: The plough disc must be used to make breakfast, lunch, or even a birthday dinner. Compared to a Chinese wok, this pan is circular, comprehensive, and tilted toward the centre.

Discada Styles & DIY

The design is consistent, no matter what you label it. Over a gas or wood fire, heavy steel discs are suspended, producing a large surface area and constant heat. For example, Blue Moon Disk Co.'s horseshoe-handled design is constructed from a plough disc.

Carolina Cooker’s utilitarian steel plates are built from the same materials used in plough discs; they are a less expensive alternative constructed similarly to disc blades but without the same artisan level of design.

Carolina Cooker decades are formed using steel plates that have been heated to high temperatures and then stamped. They’re suitable for those who are just starting with discada.

FIRE DISC offers a modern appearance with high sides that can accommodate up to five gallons of soup or stew for an all-in-one experience. However, a discada can be built on weekends for those with welding experience and the necessary gear.

Why Use a Discada?

Mely Martinez of Mexico In My Kitchen argues that cooking in a disco “adds an added flavour to the cuisine” and is a fun way to prepare. The use of a discada to cook carne asada is practically religious in Monterrey, Mexico, where Martinez lived for six years.

According to British-Portuguese chef Michelangelo Antonioni, the enormous cooking surface allows for larger quantities and a wider variety of foods to be prepared than on a stovetop or grill.

How to Clean a Chicken Discada Recipe?

A discada’s care is comparable to a cast iron pan. Use hot water and a scraper or steel wool pad to remove food instead of soap, which removes the seasoning. At last, to prevent rusting, carefully dry the discada and treat it with a little layer of oil.


From 22 to 24 inches wide, the standard diameter of a discada is built of pressed carbon-steel plough discs They “season” over time, just like cast-iron cookware, by being heated repeatedly and allowing the metal’s “pores” to absorb oil and taste.

As with cast iron pans, cleaning discs is a breeze: wipe them off with a damp cloth after each use. To my surprise, even without a seasoning layer, cleaning a brand-new disc proved relatively straightforward. If food gets stuck, heat it with a bit of water until it loosens, then scrub and wipe it away.

If you search online, you’ll discover a wide range of discs, ranging from highly shallow discs to spherical alternatives. However, discs with scalloped edges, sometimes called “Roman discs,” have been used for centuries to break through hard-packed soil.

Buentello thinks they’re great for fajitas and for making tortillas since they don’t slide around. For deep-frying or creating sauces or gravies, he recommends using deep discs. The raised lip on the edge of some discs aids in the containment of food, keeping it in the disc while you mix the dish during cooking.

Growing Trend

Discada cooking is becoming increasingly popular, even if it’s still considered a rarity in many parts of the United States. For the past 20 years, Hartford has been running a successful discada business, which he started while his son was in the Boy Scouts.

The number of discs we used to burn has increased from one or two each week to 30 or 40 every day." My products are also available in Europe and Asia. In the end, FireDisc was founded in Houston by brothers Hunter and Griff Jaggard in 2010.

Discada Recipe Breakfast

When they first began out, they just served the local community. With 700 retail locations in 44 states, including Home Depot and Cabela’s, the company has become one of the country’s most widely recognized commercial discada companies.

There is, of course, a market for personalized inventions regarding outdoor and live-fire cooking. However, pricing for his designs, ranging from $450 to more than $1,200, can include 200,000 BTU jet burner choices and discs up to 48 inches in diameter.

Keep In Mind: Discadas are made from heavy steel discs suspended over a gas or wood fire. The discada’s care is comparable to that of a cast iron pan. They “season” over time, just like cast-iron cookware, by being heated repeatedly and allowing the metal’s “pores” to absorb oil and taste.

Best Discada Recipes

It is impossible to resist the deliciousness of a crisp, juicy, and savoury discada. Fried peppers, onions, and garlic cloves are used to make this Mexican cuisine. In a large bowl, combine all the ingredients except for the tortillas.

This easy-to-follow recipe will show you how to prepare this tasty dinner.

Prep Cook Total Serves
13 mins 37 mins 50 mins 6 people

Ingredients of Discada Origin

Discada is a favourite meal in Mexico. However, it is actually from the northern part of the country. However, some of the most common ingredients include bacon, sausage, chorizo, and flanks steak in the form of a “discada.” Some more ingredients are given below:

  • ½ lb fresh Mexican chorizo, casings removed

  • 2¼ tsp kosher salt, divided

  • 4 pieces of thick-cut, chopped bacon (approximately 5 oz)

  • One large russet potato, sliced into ¼-inch cubes (approximately 2½ cups).

  • ¼ cup canola oil, divided

  • Two pounds of hanger steak, sliced into 1/2-inch chunks

  • 12-pound pork tenderloin, cut into 1-inch chunks

  • 2 cups of finely chopped 1 large yellow onion

  • 2 hot dogs, cut into ½-inch pieces

  • 2 jalapeño chiles, halved lengthwise

  • 2 cups of chopped red bell pepper (approximately 1¼ cups)

  • ½ tsp black pepper

  • 2 tsp ground cumin

  • 3 cloves garlic cloves (about 1 tbsp)chopped

  • 2 plum tomatoes (about 1½ cups) chopped

  • 1 big bunch of chopped fresh cilantro

  • ¾ cup of Mexican lager beer, like Dos Equis

Optional Toppings for Discada Fajitas

A variety of toppings can be added to a discada, such as shredded cheese, sour cream, chopped avocados, and diced tomatoes. Others are given below:

  • Pico de Gallo

  • Corn tortillas

  • Fresh cilantro

  • Lime wedges

  • Avocado

How to Make Beef Discada Recipe?

Discada, a dish of mixed meats from northern Mexico, is quite popular. Grilled meats are cooked on an agricultural plow disk harrow, which is why the dish’s name refers to it. For a traditional dish, the meats include beef (usually a flank cut), pork (often a pork loin cut), bacon, ham, and Mexican chorizo sausages.

  • A big frying pan should be heated at medium-high heat, and the oil should be added.

  • Sauté the bacon until it is crisp-tender once the pan has warmed. Could you put it on a platter and let it drain?

  • Next, cook the chorizo in the same pan for around 5-6 minutes. Remove and put it on your platter with the bacon.

  • The pork should now be added and cooked for around 7 minutes before being removed from the pan. However, don’t worry if it doesn’t seem done yet; the rest of the ingredients will finish cooking.

  • For 8 minutes, sauté the steak in the frying pan. Remove from the heat and add to the already-cooked mixture.

  • Add the onion and peppers to the frying pan for around three minutes and stir well.

  • Add the diced tomatoes and the meat that has previously been cooked.

  • About ten minutes of cooking time (by this time, the tomatoes will start releasing their juices).

  • Salt and pepper are added to the beer, and the lid is placed on top. However, continue to simmer for 5 minutes to ensure that all the meats are tender and cooked.

  • The chopped cilantro should be added right before serving.

  • Guacamole, pinto beans, and a stack of warm flour tortillas complete the meal. At last, a disc-shaped pan, similar to a paella pan, is used for grilling this dish outside.

Nutrition for Discada

As soon as the bacon and onions are done cooking, you can transfer them to the other side of the disc. It will protect the bacon from overcooking, but it won’t become too hot. Some nutrition for discada are given below:

Calories 345kcal
Serving 1Large 12 ounces bowl
Protein 26g
Carbohydrates 9g
Saturated Fat 10g
Fat 22g
Cholesterol 82mg
Trans Fat 1g
Potassium 722mg
Sodium 252mg
Sugar 4g
Fiber 2g
Vitamin C 33mg
Vitamin A 987IU
Iron 2mg
Calcium 48mg

Summary: This easy-to-follow discada recipe will show you how to prepare this tasty dinner. However, fried peppers, onions, and garlic cloves are used to make this Mexican cuisine.

Frequently Asked Questions: FAQs

Some frequently asked questions are given below:

1. What do you need for a discada?

Discadas may contain sausage, chorizo, ham, bacon, onions, and peppers.

2. What kind of meat is discada made of?

Discada is a popular dish in northern Mexican cuisine that includes a variety of meats. As the name suggests, this dish is made by cooking various grilled meats on an agricultural disc harrow. However, beef (typically a flank cut), bacon, ham, sausage, and Mexican chorizo are all staples of a traditional discada.

3. What size is a discada?

Decades, typically 20 to 24 inches wide, resemble works but are constructed of thicker metal. When cooking, paying attention to how evenly the heat is dispersed is essential. However, many people associate it with BBQ, even though it’s named after a steel plough disc.

4. What is a discada grill, exactly?

Decades, discos, cowboy woks, and plough disc cookers are all names for the same barbecue disc blade. Stir-frying and searing your favourite breakfast, lunch, and supper foods is a snap with this 24-inch steel disc pan’s concave-edged disc blade.

5. What do you eat discada with?

Before adding any additional salt, taste, cover, and boil for 45 to 55 minutes, occasionally stirring until the sauce thickens and reduces. In the end, before serving, garnish with cilantro and chicharrones. Serve with warmed tortillas, salsa, rice, and beans.

6. Discada was invented by whom?

The Discada taquito is the only option offered by co-owners Anthony Pratto and Xose Velasco, who want the dining experience to be as simple as possible. Bell peppers and onions are added to the beef and pork mixture in the taquito.

7. What’s the origin of the discada?

Discada is a popular meal in northern Mexico, and its name comes from the fact that it is customarily prepared in a welded-together plough disc. However, if you’re looking for a reason to drink with your friends, discada is the answer.

8. How do you heat a discada?

Remember to wipe the discada as soon as possible while it is still warm. You can reheat it if it cools down before you get to cleaning it. PAM and 30 seconds on the stove can do wonders for a dish sitting for a while. The sink’s hot water faucet may be all you need other times.

9. What is put in discada?

Regarding discada, you can expect to find a range of grilled meats (often sausages and chorizos), onions, peppers, jalapenos, and cheese (depending on the location).

10. What can I do with a discada?

The essential aspect of the disc is the disc itself, which is a repurposed plough disc with a rim and handles attached via welding. However cooking it in a large wok or frying pan is one option, but if you’re feeling adventurous, try something else.

11. What is a discada taco?

While the discada taco type is relatively unknown outside of northern Mexico and the borderlands, it can incorporate a wide variety of meats, including beef filets and other aromatics like sliced onions and peppers, bacon, and ham.

12. What exactly is a discada grill, and how is it used?

There is a growing trend in the Southwest and Mexico, as well as in North America, to use a disco pan, a cowboy wok, a disk-plough pan, or a disc grill for cooking your food. At last, why you’re cooking on the farm is a mystery to me."

13. When making a discada, how long do you cook it?

Keep an eye on it and stir it every 20 minutes. Depending on your desire, you can serve this dish with corn tortillas or provolone cheese tacos and top it with sour cream or guacamole. Add additional chopped guajillo peppers or hot sauce if you’d like it a little spicier.

14. When it comes to a discada, how big is it?

Discada has a diameter of 24 inches, a thickness of 4 mm, and a depth of 4 1/2 inches in the middle. The steel structure is a good conductor of heat on Carolina Cooker burners.

15. What side dishes do you serve with fish tacos?

Side dish or topping for fish tacos, pulled pork sandwiches, or as a side dish for grilling, Mexican Coleslaw (Fish Taco Salad) features a spicy apple cider dressing and goes well with fish tacos. However, try this if you’re searching for a heartier side dish than a salad for your tacos.


Discada is a popular dish in northern Mexican cuisine that includes a variety of meats. It is made by cooking various grilled meats on an agricultural disc harrow. Beef, bacon, ham, sausage, and Mexican chorizo are all staples of a traditional discada. A discada is a disc-shaped plough pan similar in design to a Chinese wok. The steel structure is a good conductor of heat on Carolina Cooker burners. Mexican Coleslaw (Fish Taco Salad) features a spicy apple cider dressing and goes well with fish tacos.

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Optimized by Mohammad Waqar on 27/06/22

Decade: A Good Recipe for Delicious Dish? Discada recipes are traditional dishes from Mexico City and central Mexico, but the original discada recipes were popular in other areas of the country too, like Puebla or Guanajuato. In most cases, discada dishes are made with flour tortillas or corn tortillas, as well as with specific meats and cheeses, which can be cooked on a flat metal surface called Pescadero or comal. A decade is usually presented as street food or snacks at homes and parties, but they are also sometimes served as main dishes too.

Discada Recipe

  1. 3 pounds of beef or pork, cut into 2-inch cubes
  2. 1 head of garlic, cloves peeled and crushed
  3. 2 tablespoons whole black peppercorns
  4. 1 tablespoon ground cumin seed (optional)
  5. 1 teaspoon dried oregano leaves or 1 tablespoon fresh oregano leaves (optional)
  6. 1Bring water to a boil in a large pot with a lid or in an electric roaster set on high heat.

Add meat and simmer for about 15 minutes. Add garlic, peppercorns, cumin seed, oregano (if using), salt, and pepper to taste; cover tightly with the lid or foil; lower heat to medium; cook gently until the meat is tender but not dry–about 2 hours total cooking time. Discard garlic after cooking.

Remove from the pan with a slotted spoon, leaving excess fat behind. Skim off excess fat from liquid; adjust seasonings. Return meat to the pan and serve hot as a main course over rice or as a filling for tacos, burritos, etc., accompanied by various salsas.

This recipe is part of a project that began in 2007 when I decided to make Mexican food authentic to what you would find along Mexico’s western and northern borders. The recipes are adapted from cooks along these borders.

We are trying to help introduce people who have had only Tex-Mex or worse in their dining rooms and homes, to a more accurate representation of Mexican cuisine. We hope that by sharing some of our favorites you’ll learn about other dishes that can be prepared.

Discada is a comal, a flat or slightly concave round cooking surface, traditionally made of fired clay. It’s a common way to cook in Mexico and parts of Arizona and California. The decades were one of our favorite discoveries during our research trips along Mexico’s border with Arizona.

Discada Nortena Cooking Method

Discada Nortena - Second Paragraph: First, take a pan and brown all sides of your seasoned beef with vegetable oil over medium-high heat. Once browned, remove from pan and set aside.

In the same pan saute onion and garlic until softened. Add flour or cornstarch to thicken the sauce (if you want). Then add broth or water, cumin, and beef back into the pan over medium heat. Cook for about five minutes or until the mixture comes to a boil.

Discada Nortena - Second Paragraph: Remove from heat, cover, and let simmer for about 15 minutes or until beef is tender. Serve with yellow cheese, white cheese, and corn tortillas. Enjoy!

Beef Discada Recipe

Pounds of beef roast, cut into inch cubes (substitute with pork or chicken) 1 tablespoon vegetable oil large onion, chopped cloves garlic, minced ripe tomatoes (or can crushed tomatoes)

Teaspoon oregano leaves (substitute with a teaspoon of Mexican dried thyme) bay leaves whole black peppercorns jalapeño pepper, seeded and diced (optional). Heat the oil in a skillet over medium heat.

Add the onions and cook until they are translucent. Add the meat and brown it on all sides. Add the tomatoes, salt, pepper, oregano leaves, bay leaves, black peppercorns, and jalapeños if desired.

Simmer uncovered until meat is tender, about 3 hours. Serves 6-8 people. The decade is best if it sits overnight to develop more flavor. If you can’t wait, you can still enjoy a delicious meal in no time at all! Transfer beef discada to a heated skillet and simmer for about 15 minutes over low heat or until excess liquid evaporates.

Serve with fresh white bread or flour tortillas. Garnish with chopped cilantro and sliced green onions. And if you have it, drizzle it with my Mexican Crema, which you can make by mixing sour cream, lime juice, and a teaspoon of sugar. Enjoy!

Discada Recipe Chihuahua

Many dishes can be made with a discada, but some of the most famous dishes include chicken and potatoes (Pollo con papas), pork and potatoes (Puerco con papas), chorizo, eggs and beans (chorizo con huevos y frijoles). The sauce used on these dishes is usually tomato-based or green.

  1. Cut an onion in half and place it on the griddle.
  2. Add your meat to the onion, along with any spices you would like to use.
  3. Cook your meat until it has browned slightly on one side then flip it over and brown the other side.
  4. Remove your meat from the pan when both sides have browned completely, cooking time will depend on how thick your pieces are.
  5. While your meat is browning, add a small amount of water to your tomato sauce on low heat.
  6. When your meat is finished cooking, remove it from the heat and pour sauce over it. A decade is traditionally served with beans or chorizo as well as fresh lettuce, tomatoes, and chopped onion. Decades can be topped with cheese and avocado but be sure to turn them carefully so you don’t knock off any of those tasty toppings!

These discs can be made with any type of dough, but it is typical to make them with corn tortillas. In Chihuahua, there are many dishes made for decades and each region has its take on them. In Chihuahua City, you can find decades topped with beef or chicken accompanied by a salsa made from pickled jalapeños, onion, and tomato.

Disco Recipes

  1. First, fry the chorizo and bacon in a skillet until it is crispy.
  2. Next, add the onion and garlic to the pan, frying until they are soft and translucent.
  3. In a casserole dish, arrange some refried beans on the bottom before adding layers of potatoes, onions, and chorizo with bacon on top.
  4. Pour some salsa over the dish and bake at 350 degrees Fahrenheit for 30-40 minutes or until it is bubbling
  5. Remove from the oven, sprinkle some cheese and crema fresca on top, and enjoy!
  6. Serve with a side of corn chips and enjoy!
  7. Discada can be enjoyed with any side you desire, and it is sure to become a family favorite!
  8. Try experimenting with additional ingredients such as black beans, corn, and other vegetables or seasonings to customize it to your tastes.
  9. You can also make variations on how you cook it, by placing it in a hot cast-iron skillet or over an open fire outdoors.
  10. You could also make it a vegetarian dish by substituting your favorite vegetable for bacon.


A lot of people in Colombia enjoy the food on a discada, which is a type of grill where you can cook various foods. Decades are commonly used to make traditional Colombian dishes such as carne asada and chorizo. In this blog post, we will show you how to prepare these two dishes so that you too can enjoy them!

Cowboy Wok Recipes

This Discada recipe is a good example of how to make something delicious. The ingredients are not complicated and you will find them in your kitchen. All that is needed is some fat, onion, peppers, chiles, tomatoes, and seasonings. And there you have it! Simple as can be and tasty too.

The recipe for Discada above is as simple as can be, but you can get creative with your recipes. You can use pork and chicken instead of beef or make a vegetarian version. There are just so many options! Here are some other ideas to try out:

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Discada Fajitas

Fajitas are a popular dish that originates in Mexico and have been adapted to many different cuisines. Fajitas are traditionally served with tortillas, salsa, guacamole, sour cream, cheese, and peppers.

For this recipe, we will be using fajita discs for the meat but you can use thin strips of steak or chicken if you prefer.
The following steps will guide you through how to make fajitas from scratch.

Thoroughly wash and scrub your fajita discs, then pat dry with a towel. Spread them out on a clean work surface and season them liberally with salt, pepper, cumin, and cayenne pepper.

Drizzle over some oil and spread it all around with your hands. Heat a heavy-bottomed pan over high heat until it is smoking hot.

Then add half of your discs to your pan or griddle and cook until crispy on one side, about 2 minutes.

After minutes, flip your discs over and cook them on the other side until crispy. Remove your cooked discs to a clean plate lined with paper towels to drain any excess oil.
Repeat with the remaining discs, adding more oil if needed.

These fajitas are deliciously served with guacamole, sour cream, pico de Gallo, and salsa on top.

Then flip them and cook them until crispy on both sides. Transfer your cooked fajita discs to a clean plate and keep them warm in an oven at about 110 ̊C (225 ̊F) while you cook up your remaining fajita discs.


One of the best Mexican recipes is the Discada. It’s a dish that has roots in Jalisco and Michoacan, but it can be enjoyed in any region of Mexico. The ingredients are usually a type of pork, potatoes, chorizo, onions, and cilantro. The dish can be eaten alone or with corn tortillas.

Frequently Asked Question

Some Important Questions

1.Here’s how you make your very own dish.

Write a professional blog post based on the following description:
The best time to work out is when you have zero energy and are tired from your day. Sometimes I just don’t want to work out. How do you get past those days and get it done? Does anyone else feel that way? If so, how do you motivate yourself? Do you just push through or go back another day? Do I force myself or try something new?

2. What goes into a discard?

A decade is a dish that has chopped meat (pork, beef, or chicken), potatoes, onions and peppers. The ingredients are mixed with a little bit of salt and cooked on a flat surface until they’re done. It’s traditionally served with toppings like cheese, sour cream, guacamole, salsa, and avocado.

3.Does it mean sugar pie from Cidra?

The word discada is the name of a type of dessert pie from Cidra, Puerto Rico. It has no filling and is made with a butter crust. It can be made with one or two crusts and can be glazed with milk to give it a shine. The word comes from the Spanish verb disgust, which means to disgust.

4.So, what’s a mortadella?

Tortillas are a type of dish that is the perfect example of how a decade has become a Mexican staple. It can be thought of as a cross between an omelet and scrambled eggs, and it’s usually served with refried beans or rice. This dish originated in the Mexican state of Veracruz, where it was created to use up leftovers from previous meals.

5.How much time does discada take to cook?

The cooking time of discada is usually between one and two hours. This is a long time to be standing over the stove, but it’s worth it! The meat should be cooked well so that it can become tender and easy to eat.

6.Norteño meat is what?

Norteño meat is a type of beef that originated in northern Mexico, which is typically leaner and tougher than other types of meat. It’s usually stewed or cooked slowly to break down the fibers and make them more tender.
The flavor of the dish will depend on how long the meat is cooked, says Rafael Delgado, chef-owner at Cantina La Mexicana in Seattle.

7.How do you say cortado in English?

Cortadillo is a dish typically found in Puerto Rican and Dominican restaurants. It consists of ground beef, onions, red peppers, garlic, tomato sauce, and salt. The main ingredients are then simmered together for about twenty minutes before being served on a French baguette.

8.Does a decade contain chicken?

A decade is a Mexican dish with a pork and beef combination. It does not include chicken.
How do you make a discada? (four sentences)
You will need to have all of the ingredients ready before beginning, which include pork loin, beef flank steak, chorizo, onion, garlic cloves, tomatoes, paprika powder or hot sauce (optional), salt and pepper, canola oil, and flour.

9.What type of food is Nortena?

Nortena food is a mix of Mexican and Tex-Mex cuisine. Nortena dishes are generally served with rice, beans, and tortillas. They can include meat such as chorizo or barbacoa, vegetables like peppers or squash, and spices such as cumin, garlic, or chili powder. Desserts typically include sweet bread called bolillos with honey.

10.What is the difference between a disc Plough and a disc harrow?

A disc harrow is a piece of agricultural machinery that is used to break up and loosen the soil. Disc plows are similar to a disc harrow, but they cut deeper into the ground, exposing more nutrients. The plows are also used to create long furrows, which help improve drainage.


A decade is a good recipe for delicious dishes. It is a perfect dish to serve at parties because it is easy to make and taste great. The dish originated in Jalisco, Mexico, but can be found across the country. It is typically served with rice, beans, and tortillas or chips. Enjoy these dishes.

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