Story Published: Jan 18, 2008 at 6:47 PM PST
YAKIMA--We're not talking Nachos.
These are some of the more authentic flavors, like tripas and tacos de sesos.
They're made with brains and intestines.
The USDA says you can't take the risk with mad cow.
El Grullense restaurant says people still ask for them, because they're on the menu.
But the spot hasn't been selling them for a while.
"How do I say this, I gotta follow whatever they say for the safety of the customers, so I've gotta follow the law," owner George Branbila says.
Owners say they'll still cook up the fried intestines at home once in a while.
We hear they're especially good really crispy!
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