"Weekend mornings in the cities and towns of Sinaloa are for mariscos, if you’re close enough to a beach, menudo blanco at the local fondas, and juicy, steamed beef head tacos of cheeks, tongue, eyes, and head meats. On the corner of Santa Ana and Cedar in Bloomington is where Inland Empire Sinaloense get their fix of paper plates armed with a half dozen beef cheek tacos covered in chopped white onion and cilantro, and a tart, spicy green salsa." - Bill Esparza
