Taco de Carnasa con Nervio

The **taco de carnasa con nervio** is a specialty of Jalisco, Mexico, distinguished by its use of beef nerve (nervio) alongside the meat. The term "carnasa" refers to a specific cut of beef, often from the head or cheek, prized for its rich, gelatinous texture. The addition of nervio—cartilaginous tissue that becomes tender and slightly chewy when cooked—provides a contrasting bite and deep, savory flavor. A great version achieves a balance where the meat is succulent and well-seasoned, typically with salt, garlic, and cumin, while the nervio retains a pleasant, resilient texture without being tough. The taco is traditionally served on a small corn tortilla, garnished with finely chopped onion, fresh cilantro, and a squeeze of lime, with salsa roja or salsa verde offered on the side.

In Zapopan, Mexico, **Tacos Pablo** is a noted venue for this dish, as highlighted by food traveler Mark Wiens. Regional variations exist across Jalisco: some taquerías slow-braise the carnasa and nervio together in a seasoned broth, while others grill the meats over charcoal for a smoky finish. The taco is often accompanied by a side of grilled spring onions or nopal cactus strips. While less common than standard carne asada or al pastor tacos, the taco de carnasa con nervio is revered by locals for its rustic, offal-forward character and is a testament to the resourcefulness of Mexican butchery.