The taco truck is back in Wisconsin as of March 1st. We have almost
24" of snow on the ground and I was suprised to drive by and see the
truck back in the parking lot.
Had a wonderful burrito from the truck for supper tonight.
Same very nice family cooking in the truck. Man it must get chilly in
there especially after the sun goes down.
I noticed they now have Lengua, Tripa, and Cabeza as fillings for
their tortas and burritos. I will have to give them a try. Think
Spring!!!

pamjd wrote:
> The taco truck is back in Wisconsin as of March 1st. We have almost
> 24" of snow on the ground and I was suprised to drive by and see the
> truck back in the parking lot.
> Had a wonderful burrito from the truck for supper tonight.
> Same very nice family cooking in the truck. Man it must get chilly in
> there especially after the sun goes down.
> I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> their tortas and burritos. I will have to give them a try. Think
> Spring!!!

You'd be surprised how warm they get with all the grills, steam tables and
such. We have a couple of wonderful food trucks around here that make some
of the "fancy" restaurant's menu items taste like a Denny's special by
comparison.

--
Dave
www.davebbq.com

On Mar 4, 5:43 pm, "Dave Bugg" > wrote:
> pamjd wrote:
> > The taco truck is back in Wisconsin as of March 1st. We have almost
> > 24" of snow on the ground and I was suprised to drive by and see the
> > truck back in the parking lot.
> > Had a wonderful burrito from the truck for supper tonight.
> > Same very nice family cooking in the truck. Man it must get chilly in
> > there especially after the sun goes down.
> > I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> > their tortas and burritos. I will have to give them a try. Think
> > Spring!!!
>
> You'd be surprised how warm they get with all the grills, steam tables and
> such. We have a couple of wonderful food trucks around here that make some
> of the "fancy" restaurant's menu items taste like a Denny's special by
> comparison.
>
> --
> Davewww.davebbq.com

When I was semi-employed in Seattle, way back when, I dreamed of
having a lunch truck either at the UDub or in one of the places under
the downtown monorail station. I would have sold tamales and chili con
carne and had some fun doing it! All it would have taken was the money
I didn't have back then. Now I have the money, but I'm too damn old
and too far away. So it goes. ;-)

David

On 4 Mar 2007 15:35:47 -0800, "pamjd" > wrote:

>I noticed they now have Lengua, Tripa, and Cabeza as fillings for
>their tortas and burritos. I will have to give them a try. Think
>Spring!!!


Go for the lengua, it makes a delicious and moist burrito filling.
I'm not at tripe or brain fan. UGH


--
See return address to reply by email

sf wrote:
> On 4 Mar 2007 15:35:47 -0800, "pamjd" > wrote:
>
>> I noticed they now have Lengua, Tripa, and Cabeza as fillings for
>> their tortas and burritos. I will have to give them a try. Think
>> Spring!!!
>
>
> Go for the lengua, it makes a delicious and moist burrito filling.
> I'm not at tripe or brain fan. UGH

I like tripe in Menudo Dad likes brains & scrambled eggs. No thanks,
there.

Jill

Dave Bugg wrote:

> pamjd wrote:
> > The taco truck is back in Wisconsin as of March 1st. We have almost
> > 24" of snow on the ground and I was suprised to drive by and see the
> > truck back in the parking lot.
> > Had a wonderful burrito from the truck for supper tonight.
> > Same very nice family cooking in the truck. Man it must get chilly in
> > there especially after the sun goes down.
> > I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> > their tortas and burritos. I will have to give them a try. Think
> > Spring!!!
>
> You'd be surprised how warm they get with all the grills, steam tables and
> such. We have a couple of wonderful food trucks around here that make some
> of the "fancy" restaurant's menu items taste like a Denny's special by
> comparison.


So wonderful that they attract all kinds of "customers", which is the
reason why these trucks are commonly referred to as "roach coaches"...

--
Best
Greg

Gregory Morrow > wrote:
> Dave Bugg wrote:
>> pamjd wrote:

>>> The taco truck is back in Wisconsin as of March 1st. We have almost
>>> 24" of snow on the ground and I was suprised to drive by and see the
>>> truck back in the parking lot.
>>>
>>> Had a wonderful burrito from the truck for supper tonight.
>>> Same very nice family cooking in the truck. Man it must get chilly
>>> in there especially after the sun goes down.
>>>
>>> I noticed they now have Lengua, Tripa, and Cabeza as fillings for
>>> their tortas and burritos. I will have to give them a try. Think
>>> Spring!!!

>> You'd be surprised how warm they get with all the grills, steam tables
>> and such. We have a couple of wonderful food trucks around here that
>> make some of the "fancy" restaurant's menu items taste like a Denny's
>> special by comparison.

> So wonderful that they attract all kinds of "customers", which is the
> reason why these trucks are commonly referred to as "roach coaches"...

Wisconsin in March and you think some cockroach might have survived the
winter and was able to burrow its way out of 24" of snow?

But, then again, it's *fast food* off a rolling restaurant not subject
to regular health inspections. Or maybe it's pre-packaged *fast food*
assembled in someone's garage.

The only truck from which I ever buy food is the Ice Cream truck!

Dick

On Mar 4, 5:35 pm, "pamjd" > wrote:
> The taco truck is back in Wisconsin as of March 1st. We have almost
> 24" of snow on the ground and I was suprised to drive by and see the
> truck back in the parking lot.
> Had a wonderful burrito from the truck for supper tonight.
> Same very nice family cooking in the truck. Man it must get chilly in
> there especially after the sun goes down.
> I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> their tortas and burritos. I will have to give them a try. Think
> Spring!!!

ack.....are you kidding?

Dick Adams wrote:

> But, then again, it's *fast food* off a rolling restaurant not subject
> to regular health inspections.

They are inspected on a more frequent interval than a brick and mortar. They
also have to have a certified commercial kitchen to act as their commisary.
--
Dave
www.davebbq.com

On Mar 4, 11:49 pm, sf wrote:
> On 4 Mar 2007 15:35:47 -0800, "pamjd" > wrote:
>
> >I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> >their tortas and burritos. I will have to give them a try. Think
> >Spring!!!
>
> Go for the lengua, it makes a delicious and moist burrito filling.
> I'm not at tripe or brain fan. UGH

Not that this is likely to cause you to rush out to get some, but
where I live, tripas means crisply fried intestine, not tripe. Tripe
is called menudo. And cabeza around here is beef cheek meat, called
barbacoa (but it's not barbecued.) If you want to avoid eating brains,
don't order tacos de sesos.

Thought you might like to have this information for your next visit to
a San Antonio taqueria. ;-)

David

dtwright37 wrote:
> On Mar 4, 11:49 pm, sf wrote:
>> On 4 Mar 2007 15:35:47 -0800, "pamjd" > wrote:
>>
>>> I noticed they now have Lengua, Tripa, and Cabeza as fillings for
>>> their tortas and burritos. I will have to give them a try. Think
>>> Spring!!!
>>
>> Go for the lengua, it makes a delicious and moist burrito filling.
>> I'm not at tripe or brain fan. UGH
>
> Not that this is likely to cause you to rush out to get some, but
> where I live, tripas means crisply fried intestine, not tripe. Tripe
> is called menudo.

Correction: Menudo is a spicy soup made with tripe (which is stomach
lining).

And cabeza around here is beef cheek meat, called
> barbacoa (but it's not barbecued.) If you want to avoid eating brains,
> don't order tacos de sesos.
>
> Thought you might like to have this information for your next visit to
> a San Antonio taqueria. ;-)
>
> David

On 5 Mar 2007 12:35:20 -0800, "dtwright37" >
wrote:

>On Mar 4, 11:49 pm, sf wrote:
>> On 4 Mar 2007 15:35:47 -0800, "pamjd" > wrote:
>>
>> >I noticed they now have Lengua, Tripa, and Cabeza as fillings for
>> >their tortas and burritos. I will have to give them a try. Think
>> >Spring!!!
>>
>> Go for the lengua, it makes a delicious and moist burrito filling.
>> I'm not at tripe or brain fan. UGH
>
>Not that this is likely to cause you to rush out to get some, but
>where I live, tripas means crisply fried intestine, not tripe. Tripe
>is called menudo. And cabeza around here is beef cheek meat, called
>barbacoa (but it's not barbecued.) If you want to avoid eating brains,
>don't order tacos de sesos.
>
>Thought you might like to have this information for your next visit to
>a San Antonio taqueria. ;-)
>
Well, let's say I'm more interested. Beef cheeks are a maybe....
fried intestine - well, I like chittlin's. Not sure I'd want it in a
burrito though.


--
See return address to reply by email

On Mar 5, 8:21 pm, sf wrote:
>
> Well, let's say I'm more interested. Beef cheeks are a maybe....
> fried intestine - well, I like chittlin's. Not sure I'd want it in a
> burrito though.

Haven't ever seen tripas in a burrito, but it's pretty common in
tacos. Both beef and hogs' heads have good meat for tacos and tamales.
Mostly the masseter muscles, the ones that work so hard for chewing.

As I get older, I get more interested in what were once the "ewwww"
parts. Waste not ... etc.

David

In article .com>,
"dtwright37" > wrote:

> On Mar 5, 8:21 pm, sf wrote:
> >
> > Well, let's say I'm more interested. Beef cheeks are a maybe....
> > fried intestine - well, I like chittlin's. Not sure I'd want it in a
> > burrito though.
>
> Haven't ever seen tripas in a burrito, but it's pretty common in
> tacos. Both beef and hogs' heads have good meat for tacos and tamales.
> Mostly the masseter muscles, the ones that work so hard for chewing.
>
> As I get older, I get more interested in what were once the "ewwww"
> parts. Waste not ... etc.
>
> David

Funny you should say that... ;-) I just cooked up a batch of beef feet.
Dad has a craving for the strained broth whenever I make any kind of
stock! I gave him a cup of this and he wanted more, than whined when I
told him I really needed to reserve the rest for the recipe I was
making...

but he settled for the Barbacoa (beef cheek) stock I made yesterday.
Both of us agreed that, even tho' it (the barbacoa broth) was richer,
both stocks had their own personality.

We are really developing a taste for this sort of thing, and it's _much_
cheaper but not without cost. Barbacoa meat is $1.99 per lb. Calves feet
were $1.49 per lb. and they are 1/2 bone but at least there is a lot of
marrow available to make up for it.

If nothing else, this kind of "meat" contains a MUCH higher
concentration of nutrients in general, B-vitamins, minerals and other
stuff that does not come with the standard "stuff".

We like it anyway and for the most part, it's cheap eating.

But I know what you mean. The older I get, the braver I get when it
comes to stuff like this. Dad is 74 and he trusts just about anything I
cook now.

The pressure cooker is a godsend. One hour and just about anything melts!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

pamjd > wrote:

> I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> their tortas and burritos.

No buche?

Victor

On Mar 6, 2:38 pm, Omelet > wrote:

> But I know what you mean. The older I get, the braver I get when it
> comes to stuff like this.

Heh. I hadn't had tripas tacos since I was a kid in San Antonio when I
came back after having been gone for 25 years or so. Then I got a job
at Lackland AFB as one of the very few Anglos in my division.

Soon after I started, we had a taco booth at a fiesta during Hispanic
Heritage week. The guys I worked with fried some tripas for breakfast
tacos and thought it would be great fun to offer me the first one. I
took a bite, they all watched, and all I said was, "needs more salsa."
I was one of the guys after that.

David

On Mar 6, 12:38 pm, Omelet > wrote:
> In article .com>,
>
> "dtwright37" > wrote:
> > On Mar 5, 8:21 pm, sf wrote:
>
> > > Well, let's say I'm more interested. Beef cheeks are a maybe....
> > > fried intestine - well, I like chittlin's. Not sure I'd want it in a
> > > burrito though.
>
> > Haven't ever seen tripas in a burrito, but it's pretty common in
> > tacos. Both beef and hogs' heads have good meat for tacos and tamales.
> > Mostly the masseter muscles, the ones that work so hard for chewing.
>
> > As I get older, I get more interested in what were once the "ewwww"
> > parts. Waste not ... etc.
>
> > David
>
> Funny you should say that... ;-) I just cooked up a batch of beef feet.
> Dad has a craving for the strained broth whenever I make any kind of
> stock! I gave him a cup of this and he wanted more, than whined when I
> told him I really needed to reserve the rest for the recipe I was
> making...
>
> but he settled for the Barbacoa (beef cheek) stock I made yesterday.
> Both of us agreed that, even tho' it (the barbacoa broth) was richer,
> both stocks had their own personality.
>
> We are really developing a taste for this sort of thing, and it's _much_
> cheaper but not without cost. Barbacoa meat is $1.99 per lb. Calves feet
> were $1.49 per lb. and they are 1/2 bone but at least there is a lot of
> marrow available to make up for it.
>
> If nothing else, this kind of "meat" contains a MUCH higher
> concentration of nutrients in general, B-vitamins, minerals and other
> stuff that does not come with the standard "stuff".
>
> We like it anyway and for the most part, it's cheap eating.
>
> But I know what you mean. The older I get, the braver I get when it
> comes to stuff like this. Dad is 74 and he trusts just about anything I
> cook now.
>
> The pressure cooker is a godsend. One hour and just about anything melts!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I've never heard of Barbocoa, so I googled it- beef head?? Guess I'm a
wimp- I would probably pass out just trying to cook it!

In article .com>,
"dtwright37" > wrote:

> On Mar 6, 2:38 pm, Omelet > wrote:
>
> > But I know what you mean. The older I get, the braver I get when it
> > comes to stuff like this.
>
> Heh. I hadn't had tripas tacos since I was a kid in San Antonio when I
> came back after having been gone for 25 years or so. Then I got a job
> at Lackland AFB as one of the very few Anglos in my division.
>
> Soon after I started, we had a taco booth at a fiesta during Hispanic
> Heritage week. The guys I worked with fried some tripas for breakfast
> tacos and thought it would be great fun to offer me the first one. I
> took a bite, they all watched, and all I said was, "needs more salsa."
> I was one of the guys after that.
>
> David

ROFL!

That'll work! ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 7, 12:22 pm, Omelet > wrote:

> ROFL!
>
> That'll work! ;-D


Why do I look up and see your name in the "Taco truck is back" thread.



SAVE ME SOME

BARRY

In article .com>,
"dtwright37" > wrote:

> On Mar 6, 2:38 pm, Omelet > wrote:
>
> > But I know what you mean. The older I get, the braver I get when it
> > comes to stuff like this.
>
> Heh. I hadn't had tripas tacos since I was a kid in San Antonio when I
> came back after having been gone for 25 years or so. Then I got a job
> at Lackland AFB as one of the very few Anglos in my division.
>
> Soon after I started, we had a taco booth at a fiesta during Hispanic
> Heritage week. The guys I worked with fried some tripas for breakfast
> tacos and thought it would be great fun to offer me the first one. I
> took a bite, they all watched, and all I said was, "needs more salsa."
> I was one of the guys after that.
>
> David

Too damned funny! <lol>


I think I won over my Hispanic co-workers when I developed a love for
Barbacoa, and pigs head Tamales. ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"merryb" > wrote:

> I've never heard of Barbocoa, so I googled it- beef head?? Guess I'm a
> wimp- I would probably pass out just trying to cook it!

Specifically, it's just the cheek meat:

http://i15.tinypic.com/2hceuk6.jpg

http://i18.tinypic.com/2n8px5d.jpg

All that white is mostly collagen fiber, not fat.
Cooks into a delightful jell stuff. Nice and gooey like pigs feet.
Add that to that really dark red meat that shreds into some of the
richest flavored beef...

I'll eventually post the whole series. I made tacos with it in this
instance. That is it's most common use along with breakfast tacos.

The remaining stock is to _die_ for!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
(Victor Sack) wrote:

> pamjd > wrote:
>
> > I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> > their tortas and burritos.
>
> No buche?
>
> Victor

That's a new one on me... ;-)

Probably goes into hot dogs (tubesteak) here!
I've never even seen it for sale.

I cook Lengua by itself and serve with aromatics.
It's too damned expensive to make tacos out of!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 6, 7:25 pm, "merryb" > wrote:
>
> I've never heard of Barbocoa, so I googled it- beef head?? Guess I'm a
> wimp- I would probably pass out just trying to cook it!
>

Like Liz Taylor in GIANT. <chortle>

Actually, the cow's head should be wrapped in maguey (a type of agave)
leaves and cooked several hours underground. There's a picture of a
friend of mine preparing barbacoa de cabeza on my web page.. Goat head
is good, too.

see:
http://home.infionline.net/~tbsamsel/

T.

In article om>,
"Barry" > wrote:

> On Mar 7, 12:22 pm, Omelet > wrote:
>
> > ROFL!
> >
> > That'll work! ;-D
>
>
> Why do I look up and see your name in the "Taco truck is back" thread.
>
>
>
> SAVE ME SOME
>
> BARRY

'cause I like that kind of thing?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 7, 9:54 am, Omelet > wrote:
> In article .com>,
>
> "merryb" > wrote:
> > I've never heard of Barbocoa, so I googled it- beef head?? Guess I'm a
> > wimp- I would probably pass out just trying to cook it!
>
> Specifically, it's just the cheek meat:
>
> http://i15.tinypic.com/2hceuk6.jpg
>
> http://i18.tinypic.com/2n8px5d.jpg
>
> All that white is mostly collagen fiber, not fat.
> Cooks into a delightful jell stuff. Nice and gooey like pigs feet.
> Add that to that really dark red meat that shreds into some of the
> richest flavored beef...
>
> I'll eventually post the whole series. I made tacos with it in this
> instance. That is it's most common use along with breakfast tacos.
>
> The remaining stock is to _die_ for!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Ok, thanks for the pics. Not anything like I was imagining! I was
picturing a head in a pot!

In article . com>,
"merryb" > wrote:

> On Mar 7, 9:54 am, Omelet > wrote:
> > In article .com>,
> >
> > "merryb" > wrote:
> > > I've never heard of Barbocoa, so I googled it- beef head?? Guess I'm a
> > > wimp- I would probably pass out just trying to cook it!
> >
> > Specifically, it's just the cheek meat:
> >
> > http://i15.tinypic.com/2hceuk6.jpg
> >
> > http://i18.tinypic.com/2n8px5d.jpg
> >
> > All that white is mostly collagen fiber, not fat.
> > Cooks into a delightful jell stuff. Nice and gooey like pigs feet.
> > Add that to that really dark red meat that shreds into some of the
> > richest flavored beef...
> >
> > I'll eventually post the whole series. I made tacos with it in this
> > instance. That is it's most common use along with breakfast tacos.
> >
> > The remaining stock is to _die_ for!
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > Nicholson
>
> Ok, thanks for the pics. Not anything like I was imagining! I was
> picturing a head in a pot!

No, that would be Pork Cabeza Tamales. ;-)

I've seen whole pigs heads for sale here in the stores around the
Holidays. Never had the nerve to fool with one.......<G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 7, 11:16 am, Omelet > wrote:
> In article . com>,
>
>
>
>
>
> "merryb" > wrote:
> > On Mar 7, 9:54 am, Omelet > wrote:
> > > In article .com>,
>
> > > "merryb" > wrote:
> > > > I've never heard of Barbocoa, so I googled it- beef head?? Guess I'm a
> > > > wimp- I would probably pass out just trying to cook it!
>
> > > Specifically, it's just the cheek meat:
>
> > >http://i15.tinypic.com/2hceuk6.jpg
>
> > >http://i18.tinypic.com/2n8px5d.jpg
>
> > > All that white is mostly collagen fiber, not fat.
> > > Cooks into a delightful jell stuff. Nice and gooey like pigs feet.
> > > Add that to that really dark red meat that shreds into some of the
> > > richest flavored beef...
>
> > > I'll eventually post the whole series. I made tacos with it in this
> > > instance. That is it's most common use along with breakfast tacos.
>
> > > The remaining stock is to _die_ for!
> > > --
> > > Peace, Om
>
> > > Remove _ to validate e-mails.
>
> > > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > > Nicholson
>
> > Ok, thanks for the pics. Not anything like I was imagining! I was
> > picturing a head in a pot!
>
> No, that would be Pork Cabeza Tamales. ;-)
>
> I've seen whole pigs heads for sale here in the stores around the
> Holidays. Never had the nerve to fool with one.......<G>
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson- Hide quoted text -
>
> - Show quoted text -

I've seen them, too. My 9 year old was totally grossed out!

In article . com>,
"merryb" > wrote:

> > I've seen whole pigs heads for sale here in the stores around the
> > Holidays. Never had the nerve to fool with one.......<G>
>
> I've seen them, too. My 9 year old was totally grossed out!

I must confess, so am I!

I'll eat them if somebody else prepares them, but I won't go quite that
far as to cook those myself.

Good Tamales are well worth paying for.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> No, that would be Pork Cabeza Tamales. ;-)
>
> I've seen whole pigs heads for sale here in the stores around the
> Holidays. Never had the nerve to fool with one.......<G>
> --
> Peace, Om


You can buy whole cow's heads at the regular grocery store here. They
always have two or three.

Ms P

In article >,
"ms_peacock" > wrote:

> "Omelet" > wrote in message
> news
> > No, that would be Pork Cabeza Tamales. ;-)
> >
> > I've seen whole pigs heads for sale here in the stores around the
> > Holidays. Never had the nerve to fool with one.......<G>
> > --
> > Peace, Om
>
>
> You can buy whole cow's heads at the regular grocery store here. They
> always have two or three.
>
> Ms P

Hm.

Cows feet are pushing it enough for me, thanks!

Hope the brains are removed???

I'm pretty brave with different meats but I do draw the line at brains...

and kidneys. Ick!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote:

> (Victor Sack) wrote:
>
> > pamjd > wrote:
> >
> > > I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> > > their tortas and burritos.
> >
> > No buche?
>
> That's a new one on me... ;-)
>
> Probably goes into hot dogs (tubesteak) here!
> I've never even seen it for sale.
>
> I cook Lengua by itself and serve with aromatics.
> It's too damned expensive to make tacos out of!

Pig stomach is quite as flavourful as beef one(s) and is very nice in
tacos. Certainly a lot better than tongue, in my experience, tongue in
tacos being relatively flavourless. It really is better by itself.

I had buche tacos in Plano.

Victor

On Mar 7, 11:46 am, Omelet > wrote:

> I think I won over my Hispanic co-workers when I developed a love for
> Barbacoa, and pigs head Tamales. ;-D
> --
> Peace, Om

Now there's another story. Just after college, I taught high school
for two years in Poteet, Texas, south of San Antonio. Both years, the
band moms had a Mexican food fund raiser in the school cafeteria. All
I can remember after all these years were the pigs head tamales. Best
tamales I've ever eaten.

David

On Mar 7, 2:00 pm, Omelet > wrote:

> 'cause I like that kind of thing?

a taco truck?

you sure that was real chicken?

> you sure that was real chicken?

http://106x.com/postcards/chicken.jpg

In article .com>,
"dtwright37" > wrote:

> On Mar 7, 11:46 am, Omelet > wrote:
>
> > I think I won over my Hispanic co-workers when I developed a love for
> > Barbacoa, and pigs head Tamales. ;-D
> > --
> > Peace, Om
>
> Now there's another story. Just after college, I taught high school
> for two years in Poteet, Texas, south of San Antonio. Both years, the
> band moms had a Mexican food fund raiser in the school cafeteria. All
> I can remember after all these years were the pigs head tamales. Best
> tamales I've ever eaten.
>
> David

Indeed! :-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
(Victor Sack) wrote:

> Omelet > wrote:
>
> > (Victor Sack) wrote:
> >
> > > pamjd > wrote:
> > >
> > > > I noticed they now have Lengua, Tripa, and Cabeza as fillings for
> > > > their tortas and burritos.
> > >
> > > No buche?
> >
> > That's a new one on me... ;-)
> >
> > Probably goes into hot dogs (tubesteak) here!
> > I've never even seen it for sale.
> >
> > I cook Lengua by itself and serve with aromatics.
> > It's too damned expensive to make tacos out of!
>
> Pig stomach is quite as flavourful as beef one(s) and is very nice in
> tacos. Certainly a lot better than tongue, in my experience, tongue in
> tacos being relatively flavourless. It really is better by itself.
>
> I had buche tacos in Plano.
>
> Victor

I'll have to watch for that.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "ms_peacock" > wrote:
>

>> You can buy whole cow's heads at the regular grocery store here. They
>> always have two or three.
>>
>> Ms P
>
> Hm.
>
> Cows feet are pushing it enough for me, thanks!
>
> Hope the brains are removed???
>
> I'm pretty brave with different meats but I do draw the line at brains...
>
> and kidneys. Ick!
> --
> Peace, Om


I don't know if they still have brains or not. I don't really want to buy
one just to find out. If I want Mexican food that involves cow's heads I
can get it several places without going to all the trouble myself. I'm
pretty sure I don't have a pan big enough to cook a cow's head in even if I
wanted to.

Ms P

On Mar 7, 11:53 am, Omelet > wrote:
> In article >,
>
> "ms_peacock" > wrote:
> > "Omelet" > wrote in message
> >news
> > > No, that would be Pork Cabeza Tamales. ;-)
>
> > > I've seen whole pigs heads for sale here in the stores around the
> > > Holidays. Never had the nerve to fool with one.......<G>
> > > --
> > > Peace, Om
>
> > You can buy whole cow's heads at the regular grocery store here. They
> > always have two or three.
>
> > Ms P
>
> Hm.
>
> Cows feet are pushing it enough for me, thanks!
>
> Hope the brains are removed???
>
> I'm pretty brave with different meats but I do draw the line at brains...
>
> and kidneys. Ick!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

This is really gross, and you have to remember I was about 14 at the
time. A girlfriend & I were perusing the grocery store(probably with
the munchies) and found a container near the liver in the meat dept
containing brains. I guess I thought it was funny at the time, but I
bought them. I took them to school and dumped them in the corner of
the girl's restroom. The principal went on a rampage looking for the
person responsible, but never found me. I remember us laughing our
asses off- they kinda unraveled when I dumped them out, so it was
obvious what they were.

On Mar 7, 9:57 pm, "~xy~" > wrote:
> > you sure that was real chicken?
>
> http://106x.com/postcards/chicken.jpg

immmmmmmmmhimm

In article <AYKHh.1266264$R63.860770@pd7urf1no>,
"~xy~" > wrote:

> > you sure that was real chicken?
>
> http://106x.com/postcards/chicken.jpg

ROFL!!!

http://webpages.marshall.edu/~will2/chowmein.swf
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson