Mexican cuisine rivals pizza as the type of food that I most frequently crave. Although the bright, vibrant flavors of Mexico tend to be most enjoyable during the summer months, I find myself searching for enchiladas and tacos year-round, and many Americans likely feel the same way. I recently trekked out in below-freezing temperatures to a locally-beloved eatery for some tantalizing tacos.

The New England states are not particularly well-known for their Mexican eats, but there are many gems to be found, even in the less-than-diverse state of New Hampshire. For a town located over 2,000 miles from the U.S.-Mexico Border, Manchester is home to a solid array of reasonably authentic restaurants, and each one seems to have a following. Among them is El Rincon Zacatecano Taqueria (It’s a mouthful, I know. For the benefit of us all, I will be referring the place as El Rincon).

Located mere steps from the SNHU Arena, this pocket-sized eatery is rather non-descript from the exterior, but open-minded individuals will be greeted by a colorful and festive atmosphere once they step inside. While there are a handful of Americanized dishes on the menu (cough, cough, fajitas; cough, cough, quesadillas), there are many well-established Mexican dishes that can be difficult to find in the granite state. Guisado, a braised pork stew with tomatillo salsa and Gorditas, thick handmade corn tortillas stuffed with meat, are a couple examples. However, I will be focusing on El Rincon’s tacos, which may be the best in the state.

Lengua de res, A.K.A. beef tongue, is among the taco filling options at El Rincon. While the idea of eating tongue will likely disturb many, it is in fact an authentic ingredient in Mexican cooking. It is nothing to fear. As a matter of fact, it is quite delicious.

Tongue has to be simmered in liquid for hours to be tender; it is not a naturally tender cut. Much in the way people emerge from hot tubs feeling relaxed, when the tongue emerges from the liquid, it is looses its toughness and becomes tender (I hate that analogy, but it makes sense, right?). Once it emerges from its bath, it is ready to be chopped up and griddled.

The flavor can be compared to liver, except slightly milder. It has a somewhat gamey and minerally flavor, but not in an overpowering way. The texture is pleasantly tender, but not to the point of falling apart like a beef short rib. There is a bit of chew to the meat, but it is by no means tough. 

The tacos themselves are loaded with meat, making them an excellent value at just $3.50 each. Those who want to go all in can get an order of three for $9.50. If I have not convinced you of the merits of tongue, then I recommend ordering one and sampling two others. I opted for carnitas (citrusy braised pork) and pastor (spiced pork with pineapple), both are phenomenal. 

El Rincon Zacatecano Taqueria may be a tongue twister, but it’s the tongue tacos that make this little hole-in-the-wall a destination for daring eaters. Find it at 10 Lake Avenue in Manchester, NH.