To a native English speaker in the United States, "cold cuts" are cuts of meat. They might be cooked or cured, presliced or carved to order, but they are surely meat; no vegetarian is likely to be led astray. To a Spanish speaker in Honduras, "tajadas" are just as straightforward.
These "strips" are invariably fashioned from unripe plantains, which are cut on the bias, fried, and then typically freighted with some substantial topping. At this Central American and Mexican kitchen, the possibilities include skirt steak, smoked pork chops, fried fish or shrimp, oxtail, and (shown) ground beef, surmounted by tomato, cilantro, grated cheese, and a magenta tangle of pickled onion. The literal meaning is clear, that's true, but uncovering the tajadas themselves takes some digging.
Seis Vecinos
640 Prospect Ave. (at Kelly St.), Woodstock, Bronx
718-684-8604
www.SeisVecinos.com
