La Salsa Verde

Any stop at one La Salsa Verde's four locations must involve at least one of the tacos de cabeza. That could mean lengua, or tongue, an ultratender cut that looks, when plated, as if it’s been pulled. The only thing better than a taco de lengua is a taco de lengua rebanada; the only difference seems to be that the meat is sliced, but it is all the more tender for that, all the more lusciously soft. If any other meat in Dallas resembles the cachete, or cheek meat, that La Salsa Verde adds to tacos and quesadillas, it’s a good, fatty barbecued brisket. Cachete has a similar ribboning of fat and fall-apart tenderness; similarly, it needs only minimal seasoning to accent the gloriously flavorful, fatty beef.