A discada is a great way to put on one heck of a show for your friends and make some great food outdoors. Think of the disco as the original outdoor fryer and griddle ALL in one. This is a very popular way to cook in Northern Mexico and South Texas and they usually have all the ingredients you will see me use today, and in addition sometimes use chorizo and weenies. I personally like smoked sausage in mine since this is my own personal South Texas style, but again, run what you brung and use wha

We call this a Discada 👀 have you tried it? So many flavors in one pan, and we probably still forgot something! Here’s how we made it:Ingredients: • El Matador Arrachera, Chicken & Red Fajita Seasonings @elmatadorseasoning • 1 lb. Bacon • ½ lb. Chemo’s Chorizo @chemoschorizo • ½ lb. Beef • ½ lb. Pork • ½ lb. Chicken • 4 Hot Links • 1 White Onion • ¼ Bunch Cilantro • Mixed Bell Peppers • Green Onions • 4 Yellow Chile Peppers • 4 Green Chile Peppers • 7 oz El Pato Jalapeño Sauce • 7 oz Tomato Sau

DISCADA 🌮 Yeah I ate a taco in one bite, y que 😂 When the tacos are so, so dang good like the ones here at Discada, I just had to do it. Here seven different ingredients are cooked in disco and into one, delicious filling. The only other thing on the menu was STREET CORN. I liked that it was the sweet yellow corn, which I find more common in the upper RGV when I’m from, versus other places where it is wit white corn. All in all, you gotta getcha some DISCADA when you are in town. Boom! | Arnie