Guac & Pig Tounge

piggyThats right.

Pig tongue is delicious, cheap and will expand your palate.

Don’t be a bitch…try it out.

I got turned on to tongue when I was down in Mexico. Beef tongue is a delicacy down there and it is common practice to make Leguna (beef tongue stew) on Sundays.

Seriously good stuff and an instant hangover cure.

Beef tongue is pretty expensive so I don’t buy it often, but whenever I find pig tounge, I get it.

2 tongues will cost about 3 dollars.


  • 2 pig tongues
  • 4 very ripe avocados
  • Garlic
  • 1 onion
  • 1 jalapeño pepper
  • 2 lemons
  • Cilantro

Prepare the tongues by covering them in a pot with water, bring the pot to a boil and then simmer for 1.5 hours.

I like to throw in a bay leaf, some herbs, and some garlic cloves so the tongues can absorb some more goodies.

Make the guacamole by cutting the avocados in half, putting them in a bowl (keep one of the avocado pits to put on top of the finished guac, it helps keep it fresh longer).

Squirt the juice of two lemons on top of the avocado and mash it all up with a fork or masher until it gets creamy. (Mash BEFORE adding the other ingredients)

Chop up the onion, garlic, cilantro, and jalapeño: you want to chop pretty small so it all blends in well.

Now you can add everything else in and FOLD it in gently.

Add salt and pepper to taste.

Cover and wait for your tongues to finish cooking.


When the tongues are done, slice them up until they don’t resemble mouthparts from a swine anymore, spread some guacamole on top and go to flavor heaven.





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