Add Yahoo as a preferred source to see more of our stories on Google. "I prefer skirt steak for tacos," Marrone said. "They hold up great to marinades and char nicely on [the] grill while remaining ...

Tacos are as adaptable as comfort food gets. There's not much that doesn't belong in a warm corn or flour tortilla, whether it's fish, carnitas, grilled chicken, or even leftover mashed potatoes. But ...

In Season One of Roadfood, the team visited Brownsville, Texas to explore the wide variety of tacos. If you ever have to opportunity to eat tacos along Southmost Boulevard in Brownsville TX, you’ll ...

These are amazing tacos with grilled cactus (nopales). I used a skirt steak seasoned with steak seasoning and grilled to medium rare. Use your favorite tortillas and toppings. 1) Season the skirt ...

“Michael Symon’s Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace” by Michael Symon and Douglas Trattner (Clarkson Potter, $30) “Michael Symon’s Playing with Fire: BBQ and More ...

If you ask a chef what his or her favorite steak is, chances are that he or she will say skirt steak. Skirt steak has the richest, beefy-est flavor around. Regional Mexican restaurants serving fajitas ...

This recipe from “Taco! Taco! Taco!” (Hatherleigh Press) takes advantage of the flavor skirt steak. Skirt steak is similar to flank — which can be substituted here — and is cooked the same way. To get ...

After years of debating whether marinades are worth the effort, we’ve decided to mostly skip them, especially when it comes to steak on a weeknight. That’s because the ingredients in marinades do a ...

Chef, television show host and author Michael Symon is stopping by the TODAY kitchen to whip up a couple of his go-to summer entertaining recipes that showcase fresh, seasonal ingredients. He shows us ...

Why it matters: Carne asada tacos are a staple of Mexican street food culture, offering bold flavors and a deeply rooted culinary tradition. Perfecting the beef: Selecting cuts like skirt or flank ...

Tacos de alambre are a Mexico City classic that can be a mix of almost any protein but almost always includes steak, onions, green peppers and melty cheese -- and often bacon. It’s served piled high ...