Baldo by Hector D. Cantú and Carlos Castellanos for March 26, 2012

That went from «¡qué lindo!» to «¡qué asco!» pretty fast. I would like to try a beef tongue pastry as I remember having a burrito de lengua one time.

Beef tongue is fanatic, especially on the second day when you slice it cold for sandwiches.

slice of homemade bread, two or three slices of tongue (pickled or plain), a slice or two of headcheese, spread some hot mustard on the second slice of bread, or regular yellow mustard and then grated horseradish, add the top slice of bread and you have a great lunch start to be finished off with a quart of milk.

Didn’t have a problem while you were eating…

Not really a fan, although I have tried it.

Like most sausage, just eat it and don’t look at the ingredients.

Beef tongue is excellent! It was a favorite Sunday dinner when I was a child. And, as KenTheCoffinDweller said, It’s also good cold. I just had a bit of plain yellow mustard on my sandwiches, but YUM!

My sentiments exactly.

mmmmmmmmmmmmmmmmm so good!

Bleah.

The tongue is one of the most used muscles. Makes me wonder if it is extra tough?

I’d rather taste than be tasted.

Uh oh!

I have a tounge on the stove right now. YUM!BTW: If you get Barbacoa or tacos at the Mexican market, they often use shreaded tounge.

best roast beef on the cow

AH! Tongue! Man, Translate.Google.com needs to get a better translator.