January 12, 2017 | 3 Comments Insights from the Mexican culture – How to compete in an overcrowded market – Specialization. In Mexico, tacos are soft tortillas made from maize (that’s corn – sort of) with a filling and then you finish it off with chopped tomato/raw onion/grilled onion/pickled onion/cilantro/radish/cucumber/peppers/guacamole/hot sauce/really really hot sauce/fresh squeezed lime – whatever strikes your fancy If a downtown Mazatlán street has a street corner then in all likelihood it’s occupied by a stand (sometimes more than one.) Cabeza de Res = Beef Head Each taco stand is known for the type of fillings it carries. Some carry a full range of beef, pork, chicken and vegetarian. Other specialize in just seafood tacos or just beef tacos. How does one entrepreneur compete in a market saturated with the everyday? Specialization – that’s how. With the case in point they serve only brains, eyes, tongue, and cheeks. For the last 60 years one family has operated a stand at the corner of Aquiles Serdan and Genero Estrada in downtown Centro specializing in meat limited to the head of a cow. BRILLIANT!! Gilberto took over the family stand 5 years ago. Joel has has been cooking here for the last 8 years. Sixty years in the business says it all. Bonus Food Review Brain Tacos: If you think about it, it’s a no-brainer (apologies for the offal pun.) Unless you are a Zombie, eating brain has little to commend itself. The taste just isn’t there and the texture is mushy. On the other hand, if you’re a fan of tapioca pudding then this may be a hit with you. One last note to ponder; the cholesterol level is off the charts. Brain has over 30 times more cholesterol compared to lard and they taste about the same. Eyes-On-A-Taco: I don’t see the point – watery with no flavour and the rest is just gristle. Enough said. Tongue Tacos: Now the tongue is a tasty morsel – Two thumbs up. Just pile on the toppings. Full Disclosure: no comps for this reporter. I had to pay for each taco and ate all four.
The cheek had been cooked for some time and was pulled so it wasn’t tough at all but you’re right, the tongue had a very smooth texture. Reply
Brain Tacos…. Thanks for the lead. I shall try it. I was raised in rural France in the late 50’s on calf’s brains… and I must say, it was delicious, a lot better than a regular steak! My mother used to fry it with some butter and add salt, pepper and sometimes some garlic. Hopefully, I am not perceived as a Zombie… although sometimes, I feel like one… Go figure! Reply