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Dry Beef (Cecina)

GDS | May 26, 200310:42 AM

I have recently become addicted to the dry beef at Veloz (1745 W. Chicago). I am very puzzle by this meat. It is thinly sliced, fairly wide strips of beef. The meat is grilled and doesn't seem to be very seasoned. Possibly with some lime. It is also not exceptionally dry (but a bit tough). I was expecting something with a more beef jerky-like consistancy based on the name, but Veloz's dry beef isn't that dry. But damn, it's good. You can really taste the flavor of the beef, and, with some cilantro and onion, it's pretty close to a perfect taco (in my opinion).

I have two questions:
1) Can anyone give me more info on this dish. Why is it called "dry beef?" How is it prepared? Is it specific to a region of Mexico?
2) More importantly, are there other restaurants in Chicago that have good dry beef? I'm very content with Veloz, but I'd like to try different versions.

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