De Cabeza El Unico on Chula Vista's Broadway corridor serves cabeza de res — slow-cooked beef head — as the signature centerpiece of a traditional Mexican menu built around offal cuts and regional Jalisco preparations. The cabeza arrives by the pound in its own cooking broth with fresh corn tortillas, a communal-style presentation that scales to the event formats hosted at The Vogue on Broadway farther up the same corridor. Lengua, sesos, tripa, chicharrón, and cochinita pibil expand the taco program beyond standard carne asada and al pastor, giving the restaurant one of the broadest offal menus in the Chula Vista Mexican food landscape. The kitchen also runs chapulines — toasted grasshoppers seasoned with chile and lime — as a pre-Hispanic protein option that broadens the South Bay protein spectrum alongside marine-focused purveyors such as T & M Seafood. Each pound of cabeza slow-braises for eight-plus hours in a sealed vessel until the cheek meat, tongue, and connective tissue reach 200 °F internal temperature and pull apart without resistance.