25 April 2008
Last weekend I was in Las Cruces, New Mexico where my little brother currently resides. He took me to a restaurant called simply El Taco. It was a dumpy little joint, occupying something that looked like a run down IHOP, and populated with funny looking picnic tables. For a dollar, you could score a taco of several different varieties, one being Cabesa. I have avoided the head taco on previous occasions, but El Taco was nice enough to translate on their sign, Cabesa being translated as Beef Cheek. While that still qualifies as head, I have heard from others about beef cheek being quite nice. So I ordered one. The folks at El Taco have boiled their tacos down to the simplest form, meat and tortilla, so what I got was some shredded beef on a corn tortilla. Jazzed up with lots of gear from the well stocked salsa bar (couple varieties of green salsa, red salsa, onions and cilantro, and some tasty baked jalapenos that set my gullet on fire for the next several hours) and the head taco was not half bad. An oily meat with more flavor than plain old beef. Head on!