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Pork Stomach Tacos (Tacos de Buche)
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Pork Stomach Tacos (Tacos de Buche)

140 min (20 prep + 120 cook) Medium 4 servings Ciudad de México
Edmond Bojalil
Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026
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Mexico City street tacos with tender braised pork stomach, coriander and salsa.

About this recipe

Street tacos filled with slow-braised pork stomach, tender and golden, served with white onion, coriander, salsa and lime. A classic from Mexico City taqueria culture.

History & Origin

Tacos de buche are a jewel of Mexican street food culture, deeply rooted in Mexico City. Pork stomach was historically considered a discarded off-cut that working-class communities transformed into a delicacy through slow cooking and expert seasoning. In popular neighbourhoods like Tepito, La Merced and Doctores, tacos de buche are a daily ritual. Expert taqueros begin preparing the buche before dawn, boiling it for hours with herbs and spices until achieving a texture that combines gelatinous and slightly chewy parts - a duality enthusiasts consider one of the great pleasures of nose-to-tail cooking. The traditional preparation starts with thorough cleaning, followed by slow braising with salt, garlic, onion and bay leaves. Once tender, it is cut into pieces and finished on a hot griddle for a golden crust. Served on fresh corn tortillas with chopped white onion, fresh coriander, red or green salsa and a squeeze of lime. This tradition reflects the Mexican culinary philosophy of "waste nothing", where offal and humbler cuts become dishes of deep, incomparable flavour.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

26g

Protein

30g

Carbohydrates

18g

Fat

3g

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

  1. 1

    Clean 600g pork stomach thoroughly under cold water. Remove excess fat and any residue. Cut into large pieces.

    Step 1

    💡 Thorough cleaning is essential to remove strong odours.

  2. 2

    Place stomach in a pot with cold water. Bring to the boil, discard the water and rinse. Repeat once more to remove impurities.

    Step 2
  3. 3

    Cover again with fresh water. Add 4 garlic cloves, half an onion, 2 bay leaves and salt. Cook on medium-low heat for 90 minutes until completely tender.

    Step 3

    💡 In a pressure cooker, reduce time to 40 minutes.

  4. 4

    Remove the cooked stomach and cut into small bite-sized pieces. On a griddle or pan with a little oil, fry the pieces on high heat for 5-7 minutes until golden outside.

    Step 4

    💡 The contrast between golden exterior and tender interior is the key.

  5. 5

    Warm corn tortillas on a griddle. Place golden pieces on each tortilla. Serve with chopped white onion, fresh coriander, red or green salsa, lime wedges and salt.

    Step 5

    💡 Use two tortillas per taco for extra strength.

Frequently asked questions

What people ask about this recipe

What is buche in Mexican tacos?

Buche is pork stomach (specifically the oesophagus and upper part of the stomach), one of the most popular cuts in Mexican taquerias. It is slow-cooked for hours until tender and gelatinous, then finely chopped for tacos. It is part of the classic 'surtido' (mixed tacos) alongside maciza, suadero, tongue, ear, snout and nana.

What part of the pig does buche come from?

Although technically 'buche' refers to the dilated oesophagus of birds, in Mexican pork it means the oesophagus and upper stomach. It is a fibrous, collagen-rich cut with a gelatinous texture much appreciated in tacos al vapor or canasta-style tacos.

What does pork buche taste like?

It has a mild, slightly milky flavour, without the intensity of other offal. The texture is its standout feature: tender inside with a pleasant gelatinous bite. It pairs perfectly with coriander, onion, green salsa and lime. In tortas ahogadas or steamed tacos, the texture shines even more.

Where can I buy pork buche in the UK?

Ask at traditional butchers with an offal section, Polish or Eastern European shops, or Asian/Latin American butchers in London, Manchester or Birmingham. Borough Market and Smithfield offer pork offal. It is an inexpensive cut. As substitutes, you can use ox tripe or slow-cooked pork belly.

How do you clean and cook buche?

Cleaning is essential: rinse with cold water, rub with coarse salt and lime or vinegar, then rinse again. Simmer in water with onion, garlic, bay leaf and salt for 1.5-2 hours until tender (it may take longer if very fresh). Once cooked, chop it and sear briefly in its own fat before serving in tacos.

What is the difference between buche, tripa and suadero?

Buche is pork stomach/oesophagus — gelatinous texture. Tripa is the intestine, usually beef — fried until crispy. Suadero is a beef cut between the skin and the flank/belly meat — tender and lightly fibrous. All three are typical taco fillings but with very different textures and flavours.

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Edmond Bojalil
Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.

Read more

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