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Feb 8, 2006 07:57 PM

New at King Taco -- molleja and suadero?

  • r

Molleja sope was excellent, crispy but tender and flavorful. No one could explain what molleja is. Online dictionary says gizzard, but I'm not so sure. Suadero was not as good. Clearly beef, similar to those random particles you get in Sichuan husband and wife, but fried crisp. Would take cabeza or asada over suadero. Highly recommend molleja though.

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  1. b

    Well, Molleja is almost certainly sweetbreads, and Suadero could be flank steak, beef shoulder or part of the meat from the beef rib, depending on the regional peculiarity.

    2 Replies
    1. re: Bunch-o-Lunch

      Sweetbreads? Hmmmm. That sounds like the makings of a particularly fine taco.

      Now the question is... when will King Taco reopen in Long Beach? I've waited long enough.

      To the OP: at which branch did you try this?

      1. re: Christine

        I didn't know the Long Beach King Taco was closed. I ate there just last week. It is on Long Beach Blvd I believe.

    2. I'm not sure how new the suadero is. I remember seeing it on the menu of the Cypress King Taco several months ago. I was not very impressed, and now stick with the asada.

      1 Reply
      1. re: Jess

        I had the suadero at the original 3d St. King Taco, and profoundly wished I had gotten more al pastor instead. Gray meat, dullness not noticeably improved by alsa.

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          1. Suadero is cut from the brisket, beef. One of the best cuts in LA for tacos if you go to the right place.

            If the mollejas are small, from a chicken, they are gizzards, if from a steer they are sweetbreads. Usually, mollejas tacos are chicken gizzards.

            5 Replies
            1. re: streetgourmetla

              the mollejas were definately not gizzards. If they were then I would be very surprised that anyone can cook gizzrds that tender. Also there was a tiny layer of breading on the mollejas that I had a King Taco. They were most likely sweatbread. Definately tasetd like them.

              BTW it is my favorite meat at King Taco.

              1. re: jkao1817

                molleja in spanish means gizzard. and there is a way to make it tender, it just takes a long time just like tripas.

                1. re: A5 KOBE

                  I've also enjoyed many a tender gizzard.

                  1. re: streetgourmetla

                    Yes, there is a place near my house that has some really great molleja, cabeza, and tripas.