by It seems like these days, no matter where you go (in Texas at least), you see Birria on the menu. Birria tacos, Birria enchiladas, Birria ramen, Birria margaritas, Birria cake, and more (okay, maybe not those last two, but don’t be surprised if they pop up). And this has led many to wonder: what is Birria? I have to admit, I’ve lived in San Antonio for over twenty years, and I didn’t know the dish existed until a few years ago. But now it seems to be everywhere—in food trucks, taquerias, restaurants, gas stations—you name it. And since it has become so popular, I’ve become one of its many fans, so it’s worth diving into just what it is and where it came from.
What Is Birria?
Birria tacos have taken the culinary scene by storm, drawing attention in recent years as a delicious treat primarily inspired by Mexican traditions. This dish originated in the Jalisco region, showcasing slow-cooked meat, spices, and a rich history that reflects the culture and flavors of Mexico. Traditionally, it has been served as a stew with tortillas on the side, which can be dunked into the broth or used to hold pieces of the meat , making it a favorite at gatherings and celebrations. It’s also a common street food in Mexico when served as tacos, and its popularity has been growing quite quickly in the States.
Traditional Birria comes in many styles, reflecting the diverse regions of Mexico. In Jalisco, it’s often made with goat and served in a delicious broth, while in Tijuana, you’ll find it more commonly served as tacos with beef and a side of consomé. Each region adds its own twist, making Birria an adventurous and fun dish to try in different places!
How Do You Pronounce Birria?
It certainly seems like a simple word, but I’ve heard any number of pronunciations—from bee-rah to bir-i-re-ha to bur-ra. But the correct way to say it is bee-ree-ah, with a rolling of the “r,” if you’re able. This Gringo is not too good at drawing out those R’s, but I can at least say the word well enough that they understand what I’m ordering!
Why Is Birria So Popular These Days?
Birria is a rich and savory dish that has a long heritage in Mexico, but why—you ask—is it popular in the United States all of a sudden? Well, there are several things driving that:
Social Media (Especially Instagram and TikTok): The visual appeal of Birria tacos—crispy tortillas, juicy meat, and that rich consommé dip—makes them incredibly photogenic and video-friendly. Starting around 2019–2020, short clips of people dipping tacos into that deep red, flavorful broth went viral, especially on TikTok and Instagram Reels. In addition, that “cheese-pull” style content from the Quesabirria tacos helped fuel demand as well.
L.A. Taco Scene and Food Trucks: The trend really caught fire in Los Angeles, thanks to pop-up taqueros and food trucks like Teddy’s Red Tacos, Birrieria Gonzalez, and Birria Bros. They popularized Tijuana-style Birria tacos, which are fried on the griddle with cheese and served with consommé. Often called Quesabirria, these were a twist on the traditional Jalisco-style goat stew and more accessible to American tastes (especially when made with beef).
Food Shows: As Birria became more popular, it started showing up on food shows, driving the trend even further. Noted personalities like Guy Fieri has promoted the dish on Diners, Drive-Ins, and Dives, and that helped bring it to the attention of more people and tempting them to give it a try.
Cultural Fusion and Accessibility: The version of Birria that became popular in the U.S. is usually made with beef (Birria de Res) rather than the more traditional goat (Birria de Chivo)—making it more appealing to broader American palates. The dish also combines elements familiar to American diners—tacos, grilled cheese, dipping sauces—which helped with crossover appeal.
Word of Mouth and Hype: Like many trendy foods (e.g., Korean BBQ, Nashville hot chicken, elote), once Birria hit a critical mass of foodies and influencers raving about it, restaurants across the country started putting their own spin on the dish—from Birria ramen to Birria pizza to Birria lasagna (!?)—extending the trend.
What Types of Birria Dishes Are Commonly Available?
You can find traditional Birria stew at authentic Mexican restaurants around the country, but the more popular versions these days are the street food styles that are easy to eat. Here are several common variations you’ll likely see at eateries around the country:
Birria Street Tacos: This is the most basic style and closest to authentic Mexican traditions. Corn tortillas are stuffed with Birria meat and usually topped with diced onions and cilantro. In addition, a cup of the broth is served on the side for dipping. (And after you finish the tacos, that broth acts as a nice, chunky soup with all the bits that fall in during dunking!)
Quesabirria Tacos: This style–popularized in Tijuana–is similar to a quesadilla, with the meat stuffed into a tortilla along with cheese and then cooked up on the griddle. It can be a corn or flour tortilla depending on where you are, and onions and cilantro are usually served on the side, often accompanied by some of that broth.
Birria Ramen: This might sound odd, but it’s the perfect pairing with that rich broth along with a cup of ramen noodles. Some places might go fancy and do an upscale version, but more often I’ve seen Birria broth poured into a cup of Tapatio Ramen and topped with onions and cilantro. The heat from that Tapatio gives it a little extra kick, and overall you get an excellent bowl of noodles.
Other Variations: You can also find Birria in burritos, in the Mexican sandwich known as a torta, in egg rolls, and there’s even a keto version that has become quite popular. That consists of a tortilla made of cheese cooked on the griddle then stuffed with Birria meat. And there are plenty of other variations out there as well, limited only by the imaginations of the many cooks binging on Birria.
Where Can you Find Good Birria in San Antonio?
I haven’t done a Birria tour of the city yet, but if anybody’s up for that, let me know and we’ll hit the town! Still, I have tried a few places and have been more than pleased with what I’ve found:
Wapo Tacos: This local chain has three locations at the moment, and their Birria street tacos are certainly worth seeking out. They offer a generous plate with six tacos (on the smaller tortillas) and the broth in the middle, and that is quite a feast (you can read my review here). They also have Quesabirria tacos along with a full menu of authentic Mexican items, and their Macho Sauce really delivers a kick!
Birria Barrio: This place also has several locations around town, and I really enjoyed their Quesabirria tacos. That includes three sizable tacos and a cup of broth, along with two salsas—one of which really delivers a kick (you can read my review here). They also offer the more traditional Birria tacos, along with Birria ramen, a Birria grilled cheese, and the keto Birria taco.
Guajillos – The Shortcut to Mexico: If you’re looking for a more authentic take on Birria, then make a stop at Guajillos where they serve it up as a stew made with lamb meat, diced onions, cilantro, and tortillas on the side. This is a rich and tasty dish that is quite filling, and the lamb is not gamy at all. And if you add some of their spicy salsa, it really kicks things up! They have plenty more authentic Mexican dishes on the menu too, like their Asado de Puerco and Bisteces en Chile Pasilla (more on those here).
How Do You Make Birria?
The magic of Birria lies in its ingredients. A blend of dried chiles, such as guajillo and pasilla, provides depth and a hint of spice, creating a base that complements the meat beautifully. Other components like cumin, oregano, and garlic enhance the overall flavor profile, rounding out the dish. Each ingredient plays its role, contributing to the harmony of tastes in every steaming bowl.
Most importantly, crafting the perfect Birria involves a slow-cooking process that allows the flavors to meld together. Starting with marinating the beef in a robust mixture of spices and blended chiles is essential. This step ensures that every piece of meat carries the essence of the marinade. After marination, the cooking stage is where the alchemy happens. Slow-simmering the beef in broth transforms it into tender shreds ready to absorb all the beautiful flavors of the broth, resulting in a dish that’s irresistible.
Following is a traditional recipe for Birria that I tracked down on the internet, and I’ll be experimenting with this soon to see how I can kick it up. One thing I plan on doing is adding some chiles de árbol to amp up the heat, and I may tinker with it a little further (stay tuned for a post on that). As it is, this recipe should still deliver a bit of kick and should certainly prove quite hearty.
Ingredients:
3 lbs beef chuck roast, cut into chunks
5 dried guajillo chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
4 cups beef broth
2 tablespoons apple cider vinegar
Salt and pepper to taste
Corn tortillas for serving
Chopped onions and cilantro for garnish
Directions:
In a dry skillet over medium heat, toast the guajillo and pasilla chiles for about 2-3 minutes until fragrant. Then, soak them in hot water for about 15 minutes until softened. In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, apple cider vinegar, and a bit of salt. Blend until smooth.
Place the beef chunks in a large bowl and pour the marinade over them. Mix well and let it marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
In a large pot or Dutch oven, add the marinated beef along with the beef broth. Bring to a boil, then reduce the heat to low and simmer for about 2.5 to 3 hours, or until the meat is tender and easily shredded. Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded meat to the pot and stir to combine with the broth.
Serve the birria hot with warm corn tortillas, garnished with chopped onions and cilantro.
Where have you found some tasty Birria dishes that you believe others should try? Share your experience (and recipes) in the comments below.
