Let's make Lengua a la Veracruzana

One of Mexico’s most famous dishes marries the flavors of the country’s native tomatoes and jalapeños with the Mediterranean’s olives, capers and herbs. Yes, those flavors are typically featured with Veracruz’s iconic fish dish (pescado a la veracruzana), but they’re perfect with the rich complexity of beef tongue as well. And for folks unfamiliar with tongue, this is a perfect introduction–something familiar, something new. There’s a simpler version (lengua entomatada) that leaves out the capers and olives–some market vendors prefer the dish without those more expensive ingredients–so don’t hesitate to take their lead. For that version, I prefer to replace the parsley with a big handful of chopped cilantro. Get the recipe here: https://www.rickbayless.com/recipe/ve...