{"id":34244,"date":"2024-10-20T00:00:11","date_gmt":"2024-10-20T07:00:11","guid":{"rendered":"https:\/\/community.nrs.com\/duct-tape\/?p=34244"},"modified":"2024-10-18T14:58:30","modified_gmt":"2024-10-18T21:58:30","slug":"deesco-night-a-raft-guides-discada","status":"publish","type":"post","link":"https:\/\/community.nrs.com\/duct-tape\/2024\/10\/20\/deesco-night-a-raft-guides-discada\/","title":{"rendered":"Deesco Night: A Raft Guide’s Discada"},"content":{"rendered":"

As the sun gets lower and our stomachs get louder, one thought starts to cross everyone\u2019s minds. \u201cWhat am I going to eat?\u201d Followed by, \u201cHow much is that going to cost? And, how many dirty dishes will that create?\u201d This deep in the Salt River Canyon, there is only one solution. Deesco night.<\/p>\n

A \u201cdeesco,\u201d short for discada<\/em>, is also known as a cowboy wok. The discada originates from farmers in northern Mexico who, sometime in the early 20th century, repurposed an old plow disk into a griddle. Various meats and vegetables are thrown together over a flame. The resulting meal is hardy, well-deserved, and random. Whatever ingredients the farmers had was what the group would eat together.<\/p>\n

Today, you can find discada recipes inspired by the typical ingredients brought by those original farmers. Different meats like venison, beef, pork, bacon, and chorizo, cooked together with onion, jalapenos, and tomatoes. You can also find discada dishes with handles and even welded stands\u2013easier to manage than an old plow disk.<\/p>\n