that is just offal

I like having tongue and tripe tacos around at Yo Rita and pretty much anywhere, so we probably will make those a semi-permanent part of the program and will add daily special tacos as well as an appetizer and or soup here and there. The menu cannot get any bigger because of the size of the kitchen and the volume that is being done, but now that there is some eager talent in the kitchen we can get somewhat ambitious with the specials. The core menu is relatively easy to approach and we want it to stay that way, we also want to give ourselves enough freedom to appeal to the industry folk and foodies looking for someplace fun to grab a great meal for not too many dollars.

Items to look forward to in the near future: veal tartare with sweetbreads and cheeks, livers (chicken, duck, calf), lamb kidneys, pig ears, brains, blood sausages, hearts.....you get the picture.