In Mexican cuisine , cabeza ( lit. 'head'), from barbacoa de cabeza , is the meat from a roasted beef head, served as taco or burrito fillings. It typically refers to barbacoa de cabeza or beef-head barbacoa, an entire beef-head traditionally roasted in an earth oven , but now done in steamer or grill.
32-501: When sold in restaurants, customers may ask for particular parts of the body meats they favor, such as ojo (eye), oreja (ear), cachete (cheek), lengua (tongue), sesos (brains), or labios (lips). Barbacoa in Mexico, refers to the local indigenous variation of the primitive method of cooking in a pit or earth oven . It generally refers to slow-cooking meats or whole sheep , whole cows , whole beef heads, or whole goats in
64-473: A hole dug in the ground covered with agave ( maguey ) leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf). The most common barbacoa prepared and consumed all across Mexico is barbacoa de res (beef barbacoa). In many regions, specially in southern Mexico and along
96-626: A long time to prepare as the tripe takes hours to cook. It includes many ingredients and side dishes (such as salsa), and is garnished with chopped onions, chiles, cilantro, and often with lime juice; it is often prepared communally and eaten at a feast. Documents from the American Works Progress Administration indicate that in the 1930s, among migrant workers in Arizona , menudo parties were held regularly to celebrate births, Christmas, and other occasions. It
128-456: A sandwich), Polish , Portuguese , Romanian , Spanish , South African , Turkish , and Uruguayan [cuisine. Menudo (soup) Menudo , also known as Mondongo , pancita ( [little] gut or [little] stomach ) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach ( tripe ) in broth with a red chili pepper base. It is the Mexican variation of
160-621: A significant Mexican population. Restaurants often feature it as a special on Saturday and Sunday, and some believe menudo alleviates hangovers. Canned menudo is also available. An annual Menudo Festival is held in Santa Maria, California . In 2009, more than 2,000 people attended and 13 restaurants competed for prizes in three categories. The festival is organized by the National Latino Peace Officers Association of Northern Santa Barbara County and
192-585: Is a cut of beef made of the tongue of a cow . It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce , while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines . Germans make white roux with vinegar and capers, or horseradish cream, which
224-455: Is also popular in Polish cuisine . Beef tongue is very high in fat, which contributes up to 72% of its caloric content. Some countries, including Canada and specifically the province of Alberta , export large quantities of beef tongue. Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue
256-407: Is often served with chrain . Beef tongue or veal tongue is also found in classic recipes for Russian salad . In Austria , Germany and Poland , it is commonly served either with chrain or with horseradish cream sauce. The traditional Berlin or North German variant adds capers and vinegar to the sauce based on the broth with white roux. In Japanese cuisine , the dish gyūtan , originating in
288-573: Is often used because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item. Another method of preparing beef tongue is to scald it in hot water, remove the skin, and then roast it in the oven while making a gravy with the pan drippings. Beef tongue is used in North America as a major ingredient of tongue toast , an open-faced sandwich prepared for breakfast , lunch , or dinner and sometimes offered as an hors d'oeuvre . It
320-514: Is seen; menudo blanco is the same dish, but red pepper is not added (though jalapeño or chopped green chilies may be included to replace the spice in the red version), thus giving the broth a clear or white color. Adding patas (beef or pig's feet) to the stew is popular in the United States. In some areas of central Mexico, "menudo" refers to a stew of sheep stomach, pancitas stew of beef tongue. In south-western Mexico (in and around
352-509: Is widely used in Mexican cuisine , and often seen in tacos and burritos (lengua). In Puerto Rican cuisine , lengua al caldero , pot roast tongue, and lengua rellena , braised stuffed tongue, are both served with pique criollo . In France and Belgium , boiled beef tongue is often prepared with mushrooms in a Madeira sauce but can also be served with a vinaigrette . In Ashkenazi Jewish , Russian and Ukrainian cuisine, boiled tongue
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#1732772057963384-522: Is wrapped with its own skin, and another one in which the skin is left on. In Mariano Galvan Rivera’s — Diccionario de Cocina o el Nuevo Cocinero Mexicano en Forma de Diccionario (1845)— includes many recipes for barbacoa including one for barbacoa de cabeza . An often repeated and unsubstantiated story among the Chicanos and Tejanos is that barbacoa de cabeza was invented in Texas, specifically in
416-718: The South of the state, by Tejano vaqueros (cowboys) who were supposedly paid by their Anglo bosses by giving them the unwanted parts, the offal , of the slaughtered cattle, ignoring the fact that barbacoa de cabeza has a long history throughout Mexico and South America. The story holds that such items as the head, the entrails, and meat trimmings such as the skirt were the origin of not only dishes like barbacoa de cabeza (head barbecue), but also dishes such as menudo (tripe soup) and fajitas or arracheras (grilled skirt steak), which they also claim to have invented. The hypothesis holds that such dishes were only known to South Texas, considering
448-765: The Spanish callos or menudo . Similar dishes exist throughout Latin America and Europe including mondongo , guatitas , dobrada and, in Italy, trippa alla romana . Hominy (in Northern Mexico), lime, onions, and oregano are used to season the broth. It differs from the Filipino dish of the same name , in that the latter does not use tripe , hominy, or a chili sauce. Tripe soups of both beef and mutton have been traditional in Spanish cuisine since at least
480-416: The 14th century. Don Enrique de Villena refers to them disparagingly in his Arte Cisoria (1423), saying: “Some eat the tongue and the intestines and tripe and lungs, and are not, in taste or health, such that they should be given to good and fine people.” The first part of the novel Guzmán de Alfarache (1599) mentions the protagonist eating beef tripe callos . With the Spanish colonization of
512-662: The Americas , the Spanish introduced the tradition of menudo or tripe soups throughout the Americas, including Mexico. In the Mexican cookbook Nuevo y Sencillo Arte de Cocina, Reposteria y Refrescos (1836), Antonia Carrillo includes many menudo recipes, including a beef or mutton caldo de menudo (menudo soup), a veal menudo soup, and a menudo sopa (bread pudding). In his cookbook Diccionario de Cocina o El Nuevo Cocinero Mexicano (1845), Manuel Galvan Rivera defined “menudo” in Mexico as: MENUDO: Although this word includes
544-591: The Distrito Federal, Morelos, and Guerrero) it is called panza or panza guisada . The red variation is usually seen in the northern state of Chihuahua and Nuevo León . Only yellow hominy is usually used in menudo in Texas. A similar stew made with more easily cooked meat is pozole . Some variations of menudo substitute garbanzo beans instead of hominy. In the United States, since the mid-20th century, prepared menudo has been common in food stores and restaurants in cosmopolitan areas and in other areas with
576-575: The Gulf Coast, entire cow barbacoa is prepared. But the most common, and one of the oldest, is barbacoa de cabeza , or beef-head barbacoa. Barbacoa de cabeza , also known as Cabeza guateada in Argentina and Paraguay and berarubu (or “cabeça de boi assada no chão”) in Brazil, consists in roasting an entire cow head, including tongue and brains, in an earth oven. After being cleaned and seasoned,
608-468: The Mexicans, they gave them to us for nothing. Beef or calf heads, were actually once considered a mainstream and highly prized cut of beef and dish in the United States. Calf head recipes appear in many early mainstream American cookbooks, from American Cookery by Amelia Simmons to The Virginia House-Wife by Mary Randolph , to What Mrs. Fisher Knows About Old Southern Cooking by Abby Fisher . So
640-465: The US–Mexico border. In the United States, among Tejanos and Chicanos , Menudo is traditionally prepared by the entire family, and often serves as an occasion for social interactions such as after wedding receptions where the families of the newlyweds go to one of their family's houses to enjoy a bowl of menudo before and after the ceremony. It is also believed to be a hangover cure. Menudo takes
672-464: The assumption that Anglo Texas ranchers were giving away beef heads as payment because they found no value in them has no basis, considering that the opposite was true. It also ignores the fact that such dishes have existed for a long time, not only throughout Mexico but also in South America. Menudo , for example, also exist in South America where it goes by Mondongo and Guatitas , since it
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#1732772057963704-412: The beef consumed was dried salted beef known as “tasajo” (or cecina). After slaughtering a cow, most of the flesh was salted and dried, with the exception of the lomo (loin, ribs), organs, and head. Typically, the lomo, ribs, and the organs, like the tripas , were roasted al pastor style (spit roasted), while the head was cooked in barbacoa. Mexican folklorist and historian, Leopoldo Bello López, explains
736-482: The beef-head is wrapped either in maguey or banana leaves, or in a burlap sack. Then it is traditionally buried in a hole in the ground that had been previously prepared and heated with fire. The head will remain cooking in this natural oven for up to 15 hours. Although now considered by many as "offal", eating beef or calf’s head was once a mainstream and highly prized dish all across the Western World up until
768-558: The city of Sendai , is made of grilled tongue. Also, tongue is a part of Albanian , Argentine , Brazilian , Bulgarian (tongue with butter), British , French , Indonesian ( semur lidah or beef tongue stew), Italian (typical dish in Piemonte and Liguria ), Colombian , Chinese (braised), Japanese , Kenyan , Korean (hyeomit gui), Filipino , Lithuanian, Latvian, Norwegian , Mexican, Mongolian , Nicaraguan , Persian (as forms of fried, roasted, boiled and eaten cold in
800-440: The early 20th century. This typical dish made its way to the Americas, including the United States, and to Mexico where it was done in the traditional barbacoa . Besides being a highly prized, mainstream dish, another reason why Barbacoa de cabeza was prepared in Mexico and South America was out of the need to use every part of the cow after slaughtering it for tasajo . In 18th and 19th century Mexico, and Latin America, most of
832-409: The head cooked in "barbacoa" in a hole made in the ground, that the next day would become a meal fit for kings.” 19th century recipes for Barbacoa de Cabeza are common and appear in many Mexican cookbooks of that time. In her cookbook — Nuevo y Sencillo Arte de Cocina, Repostería y Refrescos (1836)— Antonina Carrillo includes two barbacoa de cabeza recipes, one in which the head, after being seasoned,
864-457: The limited number of heads, per carcass and the fact the meat was not available commercially, the barbacoa de cabeza tradition remained regional and relatively obscure for many years, probably familiar only to vaqueros, butchers, and their families. This story is extensively repeated and widely accepted by the American public, including scholars and writers. Some even go so far as to claim that
896-515: The money raised goes toward scholarships for local students. Since 1996, the Menudo Bowl is an annual event in Laredo, Texas. In 2019, over 30 teams participated to make the best menudo. The event is organized by Laredo Crime Stoppers, with teams conformed by public officials, law enforcement, media representatives, and members of the community. The event is attended by people from both sides of
928-423: The process: “. . . an unbranded bull, about four years old, preferring death than losing its freedom, choked itself to death when it was lassoed. Without saying anything, three of the young vaqueros went to it to remove the hide, dismember it and bring it to camp. That night there would be a great feast: pieces of liver, kidneys and the loin on the spit over an open fire and the rest would be sliced and salted, and
960-544: The rich Texas ranchers were starving the Tejano population to death. But while it’s a widely accepted story, it has no evidence to support it. On the contrary, evidence shows that Tejanos were the ones giving away the calf heads and sweetbreads to Anglo-American and European arrivals to Texas in the 19th century as they themselves didn’t find them valuable. Auguste Fretelliere, a French colonist, remarked in 1843: . . . sweetbreads, calves' flesh and head not being appreciated by
992-427: The stomach, feet, blood and head of the cattle that are killed, in cuisine it is commonly understood as only the stomach or “pancita” and the tripe. For lambs, it also includes the liver and all the extremities, as stated below. There are a number of regional variations on menudo. In northern Mexico, hominy is typically added. In northwest states such as Sinaloa and Sonora usually only the blanco, (white) variation
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1024-519: Was a dish brought from Spain where it’s known as Callos . [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] This Mexican cuisine –related article is a stub . You can help Misplaced Pages by expanding it . This meat -related article is a stub . You can help Misplaced Pages by expanding it . Beef tongue Beef tongue (also known as neat's tongue or ox tongue )
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