Cabeza Tacos Near You, San Antonio and Beyond
Find the best cabeza tacos near you, ranked by taco focus — real taquerias and trucks with hours and directions.
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How to spot good cabeza tacos
- Cabeza is steamed head meat, and most taquerias break it into cuts: cachete (cheek) is the richest, ojo (eye) the softest. Ask what they have on the steamer.
- If the board just says cabeza, you are usually getting mixed cheek meat, which is the safest first order.
- It should be moist and falling apart. Dry, stringy cabeza has been sitting.
- A little salsa verde and onion is enough; the meat is already rich.
What Are Cabeza Tacos?
A taco de cabeza is meat from a steamed cow's head, sold by the specific cut: cachete (cheek), lengua (tongue), ojo (eye), sesos (brain), labios (lips). Cheek is the most common and the easiest introduction, rich and gelatinous
It is a weekend and early-morning taqueria specialty. Below: the cuts, what to try first, and where to find cabeza tacos.
Cabeza (Tacos de Cabeza) are Central and Northern Mexico tacos made with cheek, and by request: ojo, oreja, trompa, steamed for hours until it falls apart, served on corn tortillas.
Sold by part: cachete (cheek), ojo (eye), oreja (ear), trompa (snout)
Cabeza: your questions
What is in a cabeza taco?
beef head meat, specifically cheek, and by request: ojo, oreja, trompa, steamed for hours until it falls apart. Usually topped with onion, cilantro, salsa.
What tortilla do cabeza tacos use?
Corn. Corn tortillas are naturally gluten-free, though the fryer and seasonings may not be.
Where can I find cabeza tacos in the US?
San Antonio, Rio Grande Valley.
Where do cabeza tacos come from?
Central and Northern Mexico, Mexico. Known in Spanish as Tacos de Cabeza.
Last updated September 29, 2026. Venue details refresh with each data import.