Cabeza

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?