Discada

Ingrid, Talea, and I teach a language class at my school every Saturday morning. The class was initially offered for fellow teachers and their families, but has expanded by way of word-of-mouth. This morning we taught our class as several other rooms on the campus were offering other classes: parent-teacher organization meetings, adult education, various clubs, etc. It made for a lively atmosphere on a very pretty morning.
As class ended one of the maintainance guys, a friend of mine, came to take us to the back of the school, where the maintanence buildings are located. He said they were preparing a "comida" and the director had invited us. What a stroke of luck. When we arrived, all the maintainance guys were huddled around what looked like my Webber b.b.q. filled with meat instead of charcoal. The meat was being heated by a propane-fueled flame located just under the make-shift b.b.q. The head chef, Felix, told us that it was called a "disco" and that the food traditionally cooked within is called "discada". The disco is actually an old disc-plow blade. Being resourceful by nature, campasinos (country folk) will use the discs for cooking when not needed in the field, hence this traditional dish called discada.
According to Felix, discada contains these ingredients: about a kilo each of chorizo (spicy sausage), ham, bacon, beef, and about a half kilo each of tomatoe and onions, then jalapinos, salsa chipotle, salt, and beer to the cook´s taste. It fed a dozen of us, including Talea, with a ton of leftovers.
After eating we went to the makeshift handball court hidden in one of the maintainance sheds. We watched some teacher friends work off the discada while playing a best 3 of 5 .

Sobrosísima,
P.S.