Farley Elliott

"Your best bet is the cabeza: slowly simmered chunks of cheek and jowl are lightly seasoned and given a perfect crust on a blazingly hot plancha. The result is some of the best cabeza you’ll find, each bite a rich, fatty swirl of beef with plenty of salty edges."

Explore Latin America

"A popular spot near the marina, La Taquiza is fronted by a gargantuan menu with nearly every type of taco under the sun. But their claim to fame is the Cabeza. Spanish for “head,” the grilled favorite is just that. Slow-cooked cuts of cow’s cheek and jowl are seasoned and given a final grilling for a crispy finished before serving."