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Message
re: Birria Tacos
Posted on 6/21/22 at 11:05 am to Alyosha
Posted on 6/21/22 at 11:05 am to Alyosha
For the longest time, the only city I could find birria in, was San Antonio. As far as I know, it’s been a part of the city since immigrants arrived in SA from Jalisco
Very happy the rest of the country has discovered it
That being said, it’s mostly served as a big bowl of stew/soup, which is the way I prefer. Served with a side of tortillas and lime/onion/cilantro. The taco trend of birria is relatively new on the scene, and most places will serve a large portion of the stew if I ask.
Very happy the rest of the country has discovered it
That being said, it’s mostly served as a big bowl of stew/soup, which is the way I prefer. Served with a side of tortillas and lime/onion/cilantro. The taco trend of birria is relatively new on the scene, and most places will serve a large portion of the stew if I ask.
2
Posted on 6/21/22 at 2:50 pm to LoneStarRanger
quote:
The taco trend of birria is relatively new on the scene
Does birria translate to soggy? Soggy tacos is the devil.
ETA: I was joking, but then I searched for soggy tacos and guess what came up? Birria Tacos.
This post was edited on 6/21/22 at 2:52 pm
Posted on 7/5/22 at 3:36 pm to LoneStarRanger
quote:
For the longest time, the only city I could find birria in, was San Antonio. As far as I know, it’s been a part of the city since immigrants arrived in SA from Jalisco
Very happy the rest of the country has discovered it
The people in this thread aren't talking about real Mexican birria, made with goat. They're talking about pot roast, made with beef. But "pot roast" doesn't excite them like the exotic novelty of "birria."
P.S. You could find real Jalisco-style goat birria all over the west side of Chicago for many decades.
This post was edited on 7/5/22 at 3:39 pm
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