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The Sausage Rebellion: Public Health, Private Enterprise, And Meat In Mexico City, 18901917,New Margaret Mary Kimmel Most Of Us Still ToilOne Of The Great Food Fads Of The 1980S, Fajitas, Brought Widespread Acclaim To Texmex Restaurants, But This Novelty Was Simply The Traditional Mexican Method Of Preparing Beef. Hispanic Carne Asada, Thin Cuts Of Freshly Slaughtered Meat Cooked Briefly On A Hot Grill, Differed Dramatically From Thick Angloamerican Steaks And Roasts, Which Were Aged To Tenderize The Meat. When Investors Sought To Import The Chicago Model Of Centralized Meatpacking And