Tacos de Lengua (Tongue Tacos)

Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.

Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.

Western Meatloaf

I did not like meatloaf as a kid. It was bland. It was dry. It was grayish brown and completely unappetizing. I needed a lot of ketchup to get it down; and I liked ketchup, but the experience wasn’t ever truly satisfying.

Then, a few weeks ago, Brent suggested we make a meatloaf. Thankfully, at this point in my life, I know there are a lot of foods that I didn’t like as a kid, that I love now. Plus, he didn’t want to make regular meatloaf. He wanted to make a meatloaf that reflected one of my favorite kinds of burgers: the western burger. Bacon, barbecue sauce, onion rings, yum.

This western meatloaf is savory, tangy, and super moist. I love it and I know you will, too!

Braised Wild Boar

Cooking wild boar might sound intimidating. Perhaps you don’t see it very often, or have never seen, at your local grocery store. In fact, this past weekend was the first time I remember seeing it at our local Wegmans. We had to try it.

Wild boar is lean, so you have to be mindful of how you cook it. We kept ours moist with a blended red wine that really added a savory element to this otherwise sweet and nutty meat. Cooking wild boar was certainly an experiment, but we think it came out well and we hope you will try it!



Rabbit is one of the foods Heather and I first attempted to cook once we started being more mindful of our diet and health.  By cutting out the staples in our diet (pizza, pasta, Chinese, etc.) we found ourselves with a gap.  Luckily for us, we filled that gap with trying new foods.  Rabbit was something that we had never eaten, so when I suggested it to Heather, she was all ears, unlike the rabbit we received.  My favorite thing is that we were able to include the giblets in our chili for the week and used the ribcage along with the carcass from our succulent roast chicken to make stock, so nothing went to waste!