The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Southern California). It can be found as the main ingredient in tacos and burritos, or is simply served as a stand-alone. It is sold at Mexican meat markets called "carnicerias" in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
Santiagos uses top grade A select 8 oz. of grilled rib-eye, served within Maria's pico de gallo, guacamole, flour tortillas and two Santiago's sides.