Search locations or food
OR
Already have an account? Log in
OR
Tacos de cabeza
(Taco de cabeza, Head Tacos)
Tacos de cabeza is a popular variety of tacos, especially in Mexico City, Sonora, and the Bajío. It consists of tacos filled with steamed and shredded meat of cow's head, combined with toppings such as red or green salsa, chopped onions, and coriander.
Customers can choose which type of meat they want, and usually the choice comes down to either brains, ear meat, or tongue. The dish can be found at taco stands with large metal steamers in which the meat was cooked, often in humble neighborhoods, since cow's head meat is very inexpensive.
WHERE TO EAT The best Tacos de cabeza in the world (according to food experts)
1
Recommended by Veronica Meewes and 4 other food critics.
"I tried their cabeza, which was tender and buttery, perfectly accompanied by their spicy green salsa and a sprinkling of onion and cilantro."
2
Recommended by The Daily Meal and 5 other food critics.
"La Taquiza is a bit of a rarity in Cabo San Lucas — a taco stand known more for its meat offerings than its seafood fare. In addition to the perfectly charred and spiced tacos al pastor, carne asada, and suadera tacos, La Taquiza also offers a taco de cabeza, made with beef cheeks, which are silky and soft, contrasting nicely with crunchy onions on top."
3
Recommended by Nicholas Gilman and 3 other food critics.
"Head tacos, better than they sound, are wrapped in lovingly hand-formed tortillas and doused with a variety of rich, brick-red salsas are a perfect crudo-breaker."
4
Recommended by Zain Deane and 2 other food critics.
"This tiny spot in a nondescript part of the city center is known for one thing: succulent tacos de cabeza de res (tacos made from the meat from the head of the cow). Don't let that freak you out; they're delicious."
5
Recommended by Farley Elliott and 1 other food critic.
"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."
6
Recommended by Maria Berneiser Haase and 4 other food critics.
"Tortillas are GOOD. Really good. Savory, handmade corn tortillas that have just the right texture. If you are a little more adventurous and don’t mind unusual cuts of meat and organ meats, try the Cabeza. Braised beef head meat."
7
Recommended by First We Feast and 3 other food critics.
"On Tuesdays, Oaxaca on Wheels offers steamed pork head tacos, which are a late night specialty in states like Oaxaca and Chiapas. This is for lovers of tasty bits of cheeks, jowls, and head meat."
8
Recommended by Arthur Bovino
"What to order? The answer? You can't lose. La Taqueria has meant quality and consistency for decades. You get the beef head. Order extras. Cheese and sour cream. The tortillas are warm, the meat packed in - no skimping. It's soft and melts away. Minced onion and small chopped tomato, cilantro, salsa."
Other Tacos varieties
