When we talk about peasant cuisine these days, the conversations run toward comfort foods with a slightly musty past. No longer do we speak of such offal-centric dishes as French tête de veau or anything involving trotters or English lung pie. These days, peasant foods are more like a Disneyfied version of what we'd like to imagine our forebears having eaten, not so much what they actually did eat. But that's not the case at Taquería Patzcuaro, where the tacos de cabeza are a straight-from-el-ranchooriginal, involving calf cheek meat (never the most attractive cut) that's lightly grilled, then set on fresh corn tortillas with a little pico de gallo, a little shredded lettuce, and nothing else. This is peasant food the way it's supposed to be: something wonderful out of what would normally be waste.
*indicates required fields.
Please enable browser cookies before filling out this form.
All reader comments are subject to our Terms of Use.
By clicking Add Comment, you acknowledge that you have reviewed and agree to these Terms.
Comments may take a few minutes to process and appear on the site.
Please do not click the "Add Comment" button again while your comment is being added.