Prepare the cheeks: Clean and trim the beef cheeks. Put them in a container ... as they are juicy). Fill with the barbacoa, a slice of avocado, some of the pickled onions, and some fresh cilantro.

In the southern part of Mexico, pork and lamb are popular, while you're more likely to find barbacoa made either from goat meat or the head of a cow in the northern regions. Beef cheeks ...

Alternatively, you can lean into a completely different direction, and craft the beef cheeks barbacoa style. With such a preparation, skip the wine and focus on flavors like cumin, oregano ...

For beef barbacoa, the head of the cow or cabeza ... That said, some butchers sell cheek, tongue, oxtail, and neck, which are all tough cuts that benefit from a slow braise.

The next interviewee was Chef Richard Chiñas of restaurant Lazzo de Tinto at Playas de Rosarito, who made a delicious beef cheek taco barbacoa style, one of the newest dishes at this prestigious Baja ...