RE: Sesos, Buche, Tripas--Que?
Re: Tacos de Cabeza...
The best ones I had were when the cooks at my work in a PHX, AZ bistro all made the behind-the-scenes "especial" dinner for themselves, meaning it would never ever get on the menu at this "concept" restaurant:
what was in the tacos? what did i see them cook in the kitchen?!?! why was i so lucky to share in the feast?!
here you go, based on what i saw with my own eyes, haha, no pun intended:
a whole lamb's head, eyes, brains and all, in a big pot, slow cooked for hours -- onion, cilantro, laurel (bay leaf), oregano, garlic... until all the head meat fell off, and then the meat, including cesos, ojos (eyeballs), jowl meat, throat meat, etc, was thrown on fresh made tortillas, with a salsa fresca (aka pico de gallo) and lots of hot sauce and limes.
yumm! the eyeball part was a little freaky to look at in the taco, but darn it, the taste was OMG delicioso!