Beef tongue tacos: what Apotilengua is

Some people stop when they see tongue on a menu. In Latvia it should not be a surprise: boiled beef tongue has been on tables here for generations. The difference is not the ingredient — it is what happens to it next.

Latvia has eaten tongue for a long time

Boiled tongue with horseradish or in sauce is a classic of the festive table in Latvia and across the Baltics. Nothing exotic about it. Mexico is the same: lengua is an everyday taco filling you can buy on the street. Two countries that knew nothing about each other arrived at the same cut for the same reason — given enough time, it is the softest meat on the animal.

What changes in Mexico

Here it is boiled, sliced, put on a plate with a sauce and eaten with a fork. In Mexico it is simmered with onion and bay leaf until it falls apart, then chopped small and dropped onto a hot corn tortilla with raw onion, coriander and a wedge of lime. Same cut, different destination. The sauce does not cover it — the lime cuts through it.

Why it is called Apotilengua

Our chef is Alan. We call him Apoti, and a few dishes carry his nickname: Apotitaco, Apotilengua. «Lengua» is simply the Spanish word for tongue. The recipe is our grandmother’s.

If it is your first time

Order two pieces, not four. The texture surprises people more than the flavour: it is softer than any other cut of beef, almost creamy. If you like it you can order more; if you do not, you have spent 9 euros and learned something.

Where we are

Amigo is at Ģertrūdes iela 48a, in central Riga. Open Tuesday to Thursday 17:00–23:00, Friday and Saturday until midnight. See the menu or call +371 255 60 957.