My favourite tacos were always the offal tacos. I grew up eating offal – tripe, tongue, pork stomach – and I love the stuff. Mexicans value offal the way Asians do. That is, if you prepare and cook it right, it’s super tasty. Using each and every part of the animal – from the T-bone to the testicles – is also a sign of respect. Like many cuisines around the world, Mexican and Vietnamese cuisines were born from poverty, during times and circumstances when nobody could afford to waste anything edible. Today, in Mexico, one of the most common dishes I noticed on offer – served everywhere from stand-up taquerias to cantinas – is slow-cooked ox tripe and beef intestines. You order, they grab it from a large copper pot, chop it, put it on the plancha to crisp and caramelise and then put it on a taco.
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