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The defining characteristic of peasant cooking is the creative use of those less attractive bits of an animal so that absolutely nothing goes to waste. And the big secret of peasant cooking is that a lot of these cuts, scorned by the casual carnivore, are actually the tastiest bits there are. Exhibit A: the tacos cabeza at Taquería Patzcuaro. The kitchen takes beef cheek meat -- as tender as filet mignon, but even tastier -- and gives it a quick burn on the grill, then lays it medium rare on a fresh corn tortilla with a little lettuce and pico de gallo.