Well, depends. Yes, for the most part. However, this particular method I got from my ex-brother-in-law who was from Michoacán. Thinly-sliced cuts of beef seasoned and grilled quickly over high heat. Throw it on a warm corn tortilla and add your pico de gallo, and lime squeezing, and avocado if you like and chow down. But you have to have a good butcher. Around here we go to the Mexican grocer and get the meat. Much nicer than what that witch is cooking up.
I have seen that method using a “griddle”, but never grates as shown here. He meat could easily fall through the grates if done in slices. Am I wrong?