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Tacos by state
Jalisco in Austin
Birria was born here as goat, slow-cooked in a pit under a wash of dried chiles — older than the trailers that sell it now and older than the word "quesabirria." The beef-and-consomé version that swept the country is the descendant.
The tell
The tell is the consomé — deep, clean, a little smoky — and chiles toasted by hand every single morning.Order: Birria, tortas ahogadas, carne en su jugo