Many people love barbacoa but get a little squeamish when they learn it comes directly from the cow’s head, often the cheek, specifically. If this applies to you, you may want to stop reading now. Also, if food texture is an issue, maybe go to another article. For those still here, steel your stomach of steel and consider if a Taco de Ojo could be the next eating adventure you’re seeking! As nearly all parts of the bovine head are comestible (think tongue or lengua), trying out the ojo or eyeball is not a completely crazy notion.
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Cooking ojo involves steaming the whole head, then removing the eyes, which are then separated from the nerve and cubed. Enveloped in a hot corn tortilla and topped with lime, red sauce, avocado, and pico de gallo, a taco de ojo or two can hit the spot for someone with the right (broad) palate. It’s important to note, however, that the term should be used carefully and explicitly when ordering food, as it’s also a slang term which can be used to describe someone you are checking out, similar to the American expression ‘eye candy.’
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Two examples of Texas restaurants featuring tacos de ojo on their menus are Jaramillo’s Birrieria, located at 8825 North Loop, Suite 128 in El Paso, and El Sabroso, located at 3426 W. Kingsley Road in Garland. If you would like to try your hand at making tacos de ojo at home, first consult your local butcher or meat market for fresh ordering. A big pot and a butane burner are all the equipment needed. Become a culinary explorer and shock your friends. Perhaps you will find something truly crave-worthy. And yes, ribeye tacos are definitely cheating. Want more? Then maybe go for tacos de sesos next. Bon appetite!