tongue pastrami steam bun

.

.

Tongues make me happy. Underutilized, scorned and tossed to the side, they provide the underdog turned champ flavors and textures that no other cut can. When on the road, one of my professional jobs is to seek and enjoy the different roles it plays. Just getting back from Dallas, we hit up a carniceria on the east side, having a lingua taco that still has me floating a few inches off the ground. This thing had a halo on it, glowing supernaturally, as tongue hit my tongue.

Now back home, my friend Dr. Farkas hooked me up with some all natural, grass fed, organic, pasture raised beef tongue and cheeks from Essex Farm. Just looking at the goodies, you can tell they had a life far from a factory life. The energy effused from these gifts, keep you on your toes as to not mess them up. And so...I hope I was able to do them justice. Thank you small farm for coming back to the community!

beef tongue pastrami

crock fermented jalapeno sauerkraut

pumpernickle steam bun

smoked hoisin mayo