I used to skip cachete on menus. Cheek meat? For real? Then I tried one taco from a little truck by the car wash near my place. One bite. Soft, rich, and a little sweet. I went back for two more. Now I keep a pack in my freezer like it’s milk or eggs.
What you’re actually eating
Cachete is cheek meat. I use beef cheeks most of the time. It comes from a hard-working part of the cow, so it needs low heat and time. When it’s done right, it goes silky and tender. Not mushy. Just… perfect taco meat.
Does the name throw you? It did for me. But the taste sells it fast. For my full blow-by-blow on how this cut won me over, the team at Hats of Meat put my story up here.
Need a visual crash course on where cheek sits on the steer and why it behaves the way it does in the pot? Peek at the diagrams over on Hats of Meat and you’ll feel like a pro at the butcher counter.
Where I bought mine (and what it looked like)
I picked up 3 pounds at my local carnicería in Santa Ana. The butcher called out, “For barbacoa?” and smiled. That’s a good sign. The pieces looked a little wild—some silver skin, some fat, and thick chunks. Not pretty. Also not fancy steak prices, but not dirt cheap either. Fair.
I trimmed the thick silver skin for about 10 minutes. I left some fat. That fat pays you back later.
How I cooked it at home
I’ve made cachete three ways. Two were great. One was… fine.
Low and slow barbacoa (slow cooker)
- I salt and pepper the meat.
- I blend 4 guajillo chiles (soaked), 2 chipotle peppers in adobo (La Costeña), half an onion, 4 garlic cloves, a splash of apple cider vinegar, cumin, oregano, and a cup of beef broth.
- Everything goes in my Crock-Pot on low for 8 hours with 2 bay leaves.
It shreds with a spoon. I warm Mission yellow corn tortillas, add onion, cilantro, and a squeeze of lime. My son called it “beef butter.” He’s not wrong.
Faster, still tender (Instant Pot)
- Same sauce as above.
- I sear the meat on Sauté in my 6-quart Instant Pot Duo, add sauce, seal, and cook for 60 minutes. Natural release for 15.
After shredding, I crisp the edges in a hot pan with a little of the broth. Tacos dorados de cachete? Oh yes.
The one that was just okay (oven braise)
I tried my Lodge Dutch oven at 300°F for 3 hours. It worked, but the texture wasn’t as lush. The slow cooker and Instant Pot gave me better results with less fuss. If you’re curious about how chefs coax restaurant-level silkiness from this cut, check out this detailed braised beef cheek recipe for extra guidance.
Taste and texture, plain talk
The flavor is deep beef. Like short rib, but cleaner. The texture is silky, thanks to collagen (that’s the stuff that melts and makes it feel rich). It’s not livery. It’s not gamey. It tastes like comfort.
One note though: while it cooks, the house smells very beefy. My partner asked, “Did you boil a shoe?” Rude. But kind of funny. The smell calms down once you shred and season.
Real meals I made with it
- Tacos with onion, cilantro, lime, and a few pickled jalapeños
- Quesadillas with Oaxaca cheese, then dipped in the cooking broth
- Breakfast hash with potatoes and a fried egg on top
- A bowl of ramen with a spoon of the broth and a few chunks of cheek (don’t tell my mom, but it slaps)
- Thinking about something leaner and smoky instead? My first-person take on cecina lives here.
What I loved
- Tender every time with low heat and time
- Takes spice well: guajillo, chipotle, or even just garlic and salt
- Makes a lot; leftovers freeze great
- Cheaper party meat than brisket, but just as special
What bugged me
- Trimming can be messy; ask your butcher to help
- There’s the odd chewy bit—pull those out as you shred
- Strong smell while cooking
- It needs hours; you can’t rush cheek
A few small tips that helped
- Salt early, even the night before. It sits better.
- Soak dried chiles till bendy. No shortcuts there.
- Skim extra fat from the broth. Save a little for crisping tacos.
- Warm tortillas right on a dry pan till they puff. Don’t skip this. Your tacos will thank you.
- If your batch tastes flat, add lime and a pinch more salt. Bright + salty = happy.
- Bonus: If you end up with extra scraps and wonder which cuts dehydrate best, I ran a jerky trial you can read here.
Who should try cachete
- You love barbacoa, birria, or short rib vibes
- You meal prep and want meat that reheats well
- You host game day and want a build-your-own taco bar
If the name turns you off, call it barbacoa. Then eat it and smile.
Planning to turn taco night into an even more unforgettable evening? If you’re whipping up silky cachete and hoping to find someone nearby who’s just as excited about good food and laid-back vibes, swing by MeetnFuck—it’s a quick, free way to connect with local singles who are down to share a plate (or whatever the night brings).
If SoCal’s a flight away and you’re plotting your cheek-taco feast somewhere around Massachusetts instead, you can still line up great company by scrolling the local personals at Backpage Quincy—the listings refresh constantly with Quincy singles looking for casual meet-ups, so you can pair your tender cachete with fresh conversation and maybe a second round of tacos.
My verdict
I give cachete meat a solid 4.5 out of 5. It’s not weeknight fast, but when I want a win? This cut shows up big. Even on rainy Sundays. Even when the game goes to overtime. It’s comfort food that feels like a hug.
You know what? I used to chase fancy steaks. Now I plan taco night around cheek. Go slow. Be kind to your tortillas. And don’t fear the name.
—Kayla Sox