There are a few dishes that instantly transport you back home as soon as you are reminded of them, whether through pictures, conversation or even better aromas.  During the early 80’s, my parents, Ramiro and Blanca, owned a small taqueria in Houston, Texas. “Blanca’s”, named after my Mom. It was a good learning experience for me, even though I did not know it at the time. On the weekends, when there was no school, I would get up at 5 a.m. and go to “el negocio”(the business), as we called it, and help my Dad begin the prep for that day’s tacos. My job was to prepare the fresh pico de gallo(fresh salsa). At the time, it was a real chore, but now when I think back on it, they were some of the best times, spending that time with my Dad. Some of the favorite or specialty tacos included, lengua (beef tongue), barbacoa de cachete (beef cheek) and pork carnitas. I have to confess that I have not prepared beef tongue for myself in all these years.