A few weeks ago, Mission Taqueria opened above Oyster House on Sansom Street and is already creating quite the buzz with their modern Mexican fare. It’s a nice escape from the hustle and bustle of Center City. Inspired by Mexico City and San Francisco’s Mission District, the open-space design is full of light and greenery.
Upon perusing the menu, I couldn’t help but notice the Lengua tacos. Made from veal tongue, it’s a meat you don’t see everyday in Philly so I decided to give it a try.
The dish came out with three soft-shell corn tacos. Each came with a hefty portion of veal tongue, topped with braised cabbage, onion and a dollop of mustard seed mayo.
The veal itself was juicy, lean and melted in your mouth — tasting like an earthier liverwurst. The braised cabbage and onion added a nice tangy element that helped balance out the veal’s bold flavor. The crunch of these two ingredients also helped offset the veal’s softness.