Beef cheek tacos tend to be taco de cachete whereas taco de cabeza is often from all parts of the cow head (sometimes excluding the cheeks depending how “specialized” your taco shop might be)
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Yeah I definitely remember it being expensive - I got it from a local Mexican butcher shop. I don’t remember how much it was though, I made it awhile ago and it was from the freezer. Even in my local taquerias I’ve seen an upcharge for the lengua option vs carne asada, carnitas, etc.
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Here in AVL it’s cheek 
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Tandoori Paneer and Saag adapted from the Gunpowder cookbook. We had this with flour tortillas for taco making.
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It all looks fantastic, the seafood especially.
Was it a lot of food? Bc it looks it 
We are professional eaters 
(And we didn’t need any second round dinner after this tasting menu - some tasting menus are great but can require additional “courses))
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The chonkmeister decided to holla at us around 6:30am & demanded an extensive petting session, and an hour later his majesty informed us that he was ready to have my PIC watch him eat. The early morning kitteh alarm allowed to take care of a few errands like returning that shit car, stocking up on basics at Wegmans, Aldi & Sam’s Club, then grabbing a takeout salad for lunch at a place downtown. The “roasted corn” I like to add was damn near inedible, chewy and flavorless, and permeated the entire bowl. I literally picked out each kernel before proceeding, but I bitched enough about that elsewhere already.
Then I had the task of putting together a setlist for tomorrow, all jet-lag-brained bc I was apparently also not thinking straight when I agreed to my keyboarder’s suggestion in early June to play a 1.5 hour set at the local 4th of July celebration mid-afternoon when it is going to be hot as ballz. I hate outdoor shows. We have another one next week Saturday 
I also had a 1 hr. rehearsal for tomorrow, which went very well (thank you, coffee!). Probz means we’re going to mess up epically mañana 
My PIC and I purchased cheddar brats at Aldi, but hadn’t bought any sides for it — unless you consider deli mustard a side. After blanking on what to have with the pan-fried snausages w/out me having to make anything, I had a stroke of genius to pick up a couple ears of corn at the supermarket. Boom, dinner solved: the man fried up 4 brats (we each had 1 and shared the third), I nuked the corn.
Speshul mustard from Katz’s and Cochon, respectively. Both could pack more heat IYAM 
, and the corn was almost as bad as the stuff I had for lunch, and not even TPSTOBAS could save it. Great source of fiber, tho, I bet 
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So you have 4 luxurious days off? Sometimes I miss working just to experience the joy of a vacation. When you’re retired, every day is Friday. They all blend together.
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Wow, what a fabulous looking meal… Need to plan a visit 
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You lost me at chonkmeister . Lol. Looks great . Happy Fourth.
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It was 90 at mi casa today. Ice cold Beefeater rocks, dos Spanish queens. 70s rock. Shrimp salad, Louie dressing, toasted garlic sourdough, parsley and pecorino romano. There will be a root beer float for dessert.
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Nice .
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I tried a new-to-me butcher shop in London, Ontario, called Western Meats .
Pork chops from Western Meats for dinner, with a light on the garlic tzatziki. Salad and tomato pie for sides.
Lemon Bars for the DCs
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Ok friends, I am playing with the smoker again. Last time steelhead, this time brisket. Couple pix of the setup for those interested. Left new moon shape is for coals and wood. Thin adjacent vertical compartment for hot water. Two thermometers on the right. One for ambient and the longer one in the meat. Brisket was on for 11 hrs, wrapped in foil at 154 where it stalled, and unwrapped at 201 because it wouldn’t go to 203, to recrisp the bark. Promptly dropped to 192 in the last hour. Tender and lovely though. Served with corn, black bean, pepper, scallion salad not shown.
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It’s kind of hot here in San Francisco where temperatures have hit the high 70’s.
For dinner I had some Cuban picadillo from the freezer with white rice and broccolini, and a Cuban daiquiri made with American (Hawaiian) rum.
Peach and strawberries for dessert.
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Join us on the peninsula just 20+ miles away where we hit 104F the last two days
