How so? The answers lies in a hole in the ground. We’re talking about barbacoa de cabeza en pozo—beef heads cooked with wood coals in subterranean pits. This type of cooking pre-dated barbacoa ...

aromatic beef stock. Whereas the lamb barbacoa adopts the traditions of Mexico City adjacent Texcoco, De Cabeza cooks in the style of two other Mexican states: Sinaloa, and its cattle producing ...

At their finest, tacos de cabeza (cow head) are soft, intensely beefy shredded meat encased in a pillowy steamed tortilla. One of the best places to get head in San Jose is in a gas station ...

Marinated meat, traditionally made with goat but occasionally made from beef or lamb, and served as a stew. Cabeza. Cow head, usually braised or steamed. Cuts may include cheeks, tongue and other ...

Many taquerias have meat from a cow’s head (cabeza) and tongue (lengua). French restaurants often serve poultry liver in the form of paté or fois gras. Steak is nice and all, but once you start ...