$49.99 · Ships free in the US · Grill Masters Club
Marinate falda the way a taquería does
- Fiesta That Mexican seasoning
- Carnitas grill & wing squeeze
- Citrus pucker pepper rub
- Six-recipe booklet and pinch mitts
Flavor Fiesta BBQ Box
Falda is known in English as Flank steak.
Also called
Nsaum75, CC BY-SA 3.0, via Wikimedia Commons — Tlayuda_con_falda.jpg
Have a photo of Falda from your butcher? and we'll credit you.
Falda is what Mexican butchers call the beef flank — the long, flat muscles of the belly wall behind the ribs; the official SAGARPA buyer's guide lists it as aldilla. It is lean, coarse-grained and full of flavor, and in Mexico it is almost always cooked slowly: simmered in caldo de res and cocido, or cooked until it pulls apart into falda deshebrada, the shredded beef of salpicón and tacos. The same muscles are Argentina's vacío, grilled whole on the asado, and the American flank steak. Argentine falda is a different cut, from the plate and brisket.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flank steak | NAMP 193 beef flank. |
| 🇬🇧United Kingdom | Flank | |
| 🇲🇽Mexico | Faldaprimary | Mexico's flank: aldilla in the official SAGARPA guide, falda at the counter. |
Does your butcher call it something else?
What to ask for
Shopping outside the tradition Falda comes from?
Select a primal to see its cuts
Classic recipe
Get this cut right
Affiliate link — CarneAtlas may earn a commission at no extra cost to you. Price checked 31 Aug 2026.
Want one useful cut guide each week?
Every Thursday: one cut like Falda, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
