Comments on: Lengua de res en salsa de alcaparras (Beef Tongue in Caper Sauce)

By: JP

JP — Thu, 17 Feb 2011 21:03:29 +0000

Nika, mil gracias, excelente receta y muy buen post y blog, felicitaciones, desde Nueva Zelanda otro Colombiano cocinando recetas de casa, saludos, JP

By: Dayna Tribe

Dayna Tribe — Mon, 27 Dec 2010 03:30:41 +0000

Hi Luis,
I would love to have some more of your recipes – exotic and traditional are both welcomed. Thank you for offering.

By: Kim Carr

Kim Carr — Mon, 12 Apr 2010 11:42:11 +0000

My husband and I served this recipe for our dinner last sunday. The whole family liked it, I most certainly will be cooking it on a regular basis now, it is really lovely to discover original suggestions for tasty recipes and easy to understand methods to fix them. Thanks for giving some.

By: Diana Gonzalez

Diana Gonzalez — Mon, 01 Jun 2009 02:17:25 +0000

My mother is from Hamburg, Germany. She remembers her mother making tongue with caper sauce. We were looking on line and found your site. We did not use a tomato base, rather used the natural aju augmented with bullion then added it to a butter, flour roux.

By: Lourdes

Lourdes — Thu, 14 May 2009 19:51:10 +0000

I love it. The only thing I did differently is that I cooked the tongue in my slow cooker until it was tender as you said. Also, instead of frying the whole tongue, I fried the slices.

Am I writing in English? PerdÃ³n. Se me olvidÃ³ que estamos en un sitio en espaÃ±ol. Bueno, de todos modos, deliciosa.

By: Kenneth Dandurand

Kenneth Dandurand — Tue, 14 Apr 2009 18:08:44 +0000

mi esposa es Espania y una muy buena cocinera. Yo, como intentar gabacho … y quieren probar esta receta. Me criÃ© en la cabeza de queso, etc, pero como para tratar otros temas.
Bueno!

El Gabacho en Estados Unidos

By: samona

samona — Fri, 10 Apr 2009 16:20:26 +0000

This is my first blog but, I must share this freaky experience. I am african american and my fiance is colombian, for his birthday I will be making this dish as a suprise I really hope it goes well because I consider myself a good cook and love challenges like this a sure bet to know if people like your dish is at the end of the night what is left behind. To be continued………

By: luis trejo

luis trejo — Wed, 10 Dec 2008 01:53:57 +0000

Hi there! I am a mexican guy who loves all the parts of the cow head, yes you hear well. Here in Mexico it is very commun to find places to eat eyes, cheeks, toungue, brain, lips, etc. we just love that with a mexican green sauce made with tomatillo (is like tomato but green and smaller with a nice flavor). If you need any mexican recipe, do not hesitate to contact me. Regards Luis Trejo

By: Vanessa Sarrazola

Vanessa Sarrazola — Fri, 15 Feb 2008 16:51:58 +0000

thanks for posting this recipe! My husband’s family is Colombian and my father in law introduced me to tongue in tomato sauce. I am looking forward to trying this recipe. I just took two beef tongues out of my freezer!
Gracias!

By: Scott Wilson

Scott Wilson — Sun, 27 Jan 2008 02:03:48 +0000

It looks like a wonderful dish. We love beef tongue and also get buffalo tongue from our friend who has a bison ranch. Can’t wait to try the recipe. Tongue is not a stretch for me but I did stretch my mind recently in Santa Barbara, CA, eating eyeball, lip, and cheek tacos at Lilly’s Taqueria. They were excellent. Without knowledge of their origin, it would be difficult to know what parts the meat came from. They both appeared as shredded, dark, moist meat in tortillas. With salsa, onions, and cilantro on top, they made my Christmas Eve lunch quite memorable.