What is ochvost in Mexico?

“ochvost” in Slovakia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Mexico, look for labels such as Cola de res. The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.