Cabeza

Discussion in 'Open Forum With Rick Bayless' started by castironchef, Jan 14, 2006.

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  1. castironchef

    castironchef

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    Thanks for sharing with us here at ChefTalk.com.

    My mother-in-law (Mexican-American, or should I say Texican?) makes wonderful cabeza. (For the uninitiated, slow roasted cow's head.)

    When it come out of the oven, the meat is tender, flavorful, juicy and marvelous. Warm corn torillas, chopped onion, cilantro and salsa are all that are needed for a great meal, besides cerveza.

    However, the next day the meat is smelly and downright nasty. What happens overnight with cabeza? Has cabeza found a place in your restaurant's offerings?
     
  2. rick bayless

    rick bayless

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    We do not serve cabeza in our restuarants. I am not sure it would sell too well. As far as what happens overnight, I am not sure what you are referring to. I assume the meat is covered and refrigerated, it would just need to be reheated the next day.
     
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