TACO OF THE WEEK #13: TRIPA Y CHORIZO @ LOS COCUYOS

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This now legendary late-night stand-up only spot features every part of the cow you’ve ever heard of and a few you haven’t.  It’s been lauded on TV by one vociferous food maven and for good reason – it’s top in its category. Try a taco of chewy but flavorful suadero – breast  – or melt in your mouth mollejas – sweetbreads. Best of all, however, is the tripe, cooked until buttery tender in fat made smokey by the chorizo that bathes lazily nearby, then “refreshed” on the griddle to give it a crispy edge.

Los Cocuyos  
Bolivar 56, near Uruguay, centro
Open daily 10 a.m. – 5:40 a.m. (i.e. all night)
See Google map: https://goo.gl/maps/YJws15pSwgK2

Photos by Juan de Díos; Inspiration by Hilel Bistre

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