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Cabeza, tripa, buche & suadero

Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another.

Typical price: $4.75

Half of the 36 restaurants below that list a price charge between $3.50 and $8. Each restaurant counts once, at its lowest-priced version, and only plain dollar prices are counted. Prices come from each menu as it was last checked, so call ahead to confirm.

47 restaurants with Cabeza, tripa, buche & suadero on the menu