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Tacos de nenepil

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Nenepil

A taco de nenepil is a carnitas taco that combines two pork offal cuts, nana (uterus) and buche (stomach), in one tortilla.

Contents
  1. Etymology
  2. Composition
  3. Where it is found
  4. Serving
  5. Recipe
  6. Where to try it
  7. Reviews
  8. See also
  9. References

Etymology

The word comes from the Nahuatl nenepilli, which means tongue. Chilango, N+ and El Financiero all note the irony: despite its name, nenepil contains no tongue at all. The name has simply been attached by taqueros to a particular mix of carnitas offal.

Composition

Nenepil is defined by its two components. Nana is the uterus of a sow, and buche is the pig's stomach, both cooked slowly in lard in the carnitas cazo and chopped to order. El Financiero describes nenepil as a taco made from the two together, and Chilango's glossary gives the same definition. N+ notes that it is less commonly ordered than either nana or buche on its own.

Because both cuts are soft and somewhat gelatinous after their long cooking, nenepil is a rich, chewy taco. It is usually finished with salsa verde and lime to balance the fat.

Where it is found

Nenepil appears on the menus of carnitas stands in Mexico City and central Mexico. Excélsior's 2025 guide to Mexico City carnitas lists nenepil, nana and tongue as options for adventurous eaters, distinct from the more common maciza and costilla.

Serving

Like other carnitas cuts, nenepil is chopped on the block to order and served on a doubled corn tortilla, called a taco con copia. Stands typically offer several salsas; Chilango describes Rincón Tarasco in Mexico City, a stand founded by a cook trained in Zacapu, Michoacán, setting out a salsa mexicana, a red tomato and jalapeño salsa and a chile manzano salsa with onion. Diners who want a broader mix can order surtida instead, which combines lean meat, skin and offal in a single taco.

Recipe

Makes About 12 tacos · Time: 45 minutes prep; 3 hours cooking

Ingredients

  • 500 g pork stomach (buche)
  • 500 g pork uterus (nana)
  • 1/4 cup white vinegar
  • 1 white onion, halved
  • 4 garlic cloves
  • 2 bay leaves
  • 1 tablespoon salt
  • 500 g pork lard
  • 12 to 24 corn tortillas
  • Chopped onion, cilantro, limes, salsa verde

Steps

  1. Clean both cuts well, rub with vinegar and rinse.
  2. Simmer together in salted water with onion, garlic and bay leaves until tender, about 2 hours. Drain and dry.
  3. Melt the lard in a heavy pot and cook the meats over medium heat for 30 minutes, turning, until golden in places.
  4. Drain, chop both cuts finely and mix them together. Season with salt.
  5. Serve on warm doubled tortillas with onion, cilantro, lime and salsa verde.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "¿Qué son la nana, el bofe o el nenepil? Breve glosario taquero". Chilango. Retrieved 2026-10-10.
  2. "Tacos de Carnitas: ¿Qué es el Buche, la Nana y el Nenepil?". N+. Retrieved 2026-10-10.
  3. "¿Qué son nana, nenepil y bofe? Esto hay en tus tacos de carnitas". El Financiero. Retrieved 2026-10-10.
  4. "¿Dónde comer carnitas en la CDMX? Los lugares con los mejores tacos". Excélsior. Retrieved 2026-10-10.
  5. "Rincón Tarasco o cómo enamorarse de un taco de carnitas". Chilango. Retrieved 2026-10-10.
Categories: Mexico City cuisine Offal tacos Pork tacos Street food Taco types