> To me, carne asada is usually tough and dry and too chewy after being
> overcooked on a grill in a taqueria, aka "Mexican restaurant", so I
> don't order it.

Carne asada doesn't have to be tough and dry, but it usually is
because it is usually a tough cut of meat that has been seriously over
cooked. I hate it.

My friends here in México often have carne asada for special
occasions. I always ask the guy doing the grilling to take my piece
off before he thinks it is done -- not over cooking helps a little.