Eat your Tacos de Lengua, or else I will

When it comes to eating meat, Mexico goes from nose to tail. From menudo to pancita, and from tostadas de pata to tacos de cabeza, not only do we know how to cook each part well, we go on to dress and celebrate it on the plate. As for me, the only part I haven’t warmed up to is sesos. My dad tricked me into eating some, when I was Juju’s age, in a quesadilla from a street stand that he said was filled with potatoes (…caught you on the first bite, papi!).

Mole de Olla

I don’t think twice about eating a hot stew in the summertime. And, as far as I know, millions of Mexicans feel the same way. You will see Pozole served in fondas in the middle of June, hot Caldo de Camarón as one of the most popular items on beach restaurant menus, and the famed Mole de Olla being ladled, sizzling hot from the pot, in markets all over the country at peak midday heat.

Beef Barbacoa Sliders

Beef Barbacoa Sliders Print Recipe 24 sliders Bocados de Barbacoa Ingredients 10 guajillo chiles stemmed and seeded10 ancho chiles stemmed and seeded5 cups water 1/3 cup apple cider vinegar 1 medium Roma tomato quartered1/2 medium white onion coarsely chopped (about 1/2 cup)3 medium cloves garlic 1 tablespoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon…

Bricklayer Tacos

A taco is a beautiful thing. One of the most satisfying, versatile, exciting, and downright honest foods I can think of. Plus, there is no need or mood a taco can’t tackle. You are hungry and have but one peso in your pocket? Eat a Taco de Nada. You pass a tortillería on your way…