Baldo by Hector D. Cantú and Carlos Castellanos for March 26, 2012

Beef tongue is fanatic, especially on the second day when you slice it cold for sandwiches.

slice of homemade bread, two or three slices of tongue (pickled or plain), a slice or two of headcheese, spread some hot mustard on the second slice of bread, or regular yellow mustard and then grated horseradish, add the top slice of bread and you have a great lunch start to be finished off with a quart of milk.