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-rancho
original, 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.