Flecha substitutes

Same area of the rib cage. Flecha is sold bone-in for the grill; suadero is the boneless meat from there, confited for tacos.

The same cut: short ribs sawn across the bones and grilled over coals. Flecha is the northern Mexican name, asado de tira the Argentine one.

Both are short ribs cut across the bones. LA-style galbi is sliced thinner and marinated for fast tabletop grilling; flecha is cut thicker and only salted for the carne asada grill.

Same region, cut the other way: plate ribs are whole bones smoked for hours, flecha is sliced across the bones and grilled in minutes.