CHAMORRO
SHANK: THE FRONT FORE ARM, CAN HAVE SOME TENDON. VERY LEAN MEAT.
COSTILLA
RIBS. JUICY AND LEAN MEAT. CAN HAVE SOME CARTILAGE.
MACIZA
PORK BUTT, WHICH IS CLOSE TO THE SHOULDER.
LEAN MEAT WITH A BIT OF FAT.
CACHETE
CHEEKS. MEATY, JUICY AND LEAN. CAN HAVE SOME COLLAGEN.
BARRIGA
PORK BELLY. HALF LEAN HALF FAT.
BUCHE
THE STOMACH, HAS A FIRMER OUTER LAYER AND A MORE TENDER INNER LAYER.
CUERO
THICK PIG SKIN. VERY SOFT AND GELATINOUS.
TIP: MIX THIS WITH A LEANER MEAT
LENGUA
TONGUE. TENDER AND JUICY. RICH IN NUTRIENTS.
TIP: ADD CHICHARRóN CRUMBLES ON TOP
OREJA
EAR. TENDER IN THE OUTSIDE. CARTILAGE DOESN’T SOFTEN SO IT HAS A CRUNCH.
TIP: MIX THIS WITH A LEANER MEAT
TROMPA
SNOUT. MORE UNCTUOUS THAN THE OTHER OFFAL CUTS. TEXTURE IS SOMEWHERE BETWEEN CUERO AND OREJA.
papada
JOWL. PROBABLY THE FATTIEST BUT SO TASTY.
SURTIDA
THE PERFECT CARNITAS TACO IN OUR OPINION. YOU GET A BIT OF EVERYTHING SO LOTS OF FLAVOR AND TEXTURE.
RABO
MEATY AND FULL OF FAT, THESE EAT LIKE OXTAIL. BUT MORE GELATINIZED CARTILAGE AND LESS MUSCLE MEAT.
SESADILLA
THE BRAIN IS SERVED IN A FRIED TORTILLA. IT’S RICH AND TANGY, AND THE ONLY TACO SERVED IN THIS TYPE OF SHELL.