I'm a little confused.
When tasajo is being used to describe a Latin dish ("tasajo criollo", for instance), what is the meat being prepared?
At Guelaguetza, a Oaxacan restaurant here in LA, the "tasajo" with red mole is described as a beef dish.
But when I had tasajo criollo in Little Havana, I was told by my Cuban host that it was actually horse meat.
So which is it? Or does it differ from country to country?
(PS. Because both of the above dishes were heavily sauced, the meat's overall flavor was a little masked. Also, my palette is not the most sophisticated in the world....)