The sun was quietly disappearing when our highly anticipated
birria tacos came out.
You could certainly make a
true birria, remove the meat from the broth and make this dish with shredded lamb too if want to do something a bit fancier.
I decided to extend the small harvest by filling the little gems with chile - laced
lamb birria.
Since 2007, Jonathan Zaragoza and his family have been serving one dish and one dish only at their 18 - seat Archer Heights storefront:
birria tatemada, goat that has been braised until fork - tender, smothered in a rich, earthy mole, then roasted to crisp up the edges before being served with a splash of consommé.
Either I was in another dimension or sitting in the back of a Tacoma TRD Sport chowing down on some of the
finest birria tacos this side of the U.S. - Mexico border.
After placing our order
of birria tacos, Teddy suggested that we also try their quesadilla and consommé soup.
There are three floors at this old - school restaurant from the 1930s, where there is only one thing on the menu:
birria, a spicy goat soup garnished with chopped white onion...
Teddy, an Oaxaca native, studied culinary in Tijuana, where he learned how to craft
the birria taco before moving to Los Angeles to establish his business.
Celeb chef Maximo Lopez is at the helm in the hotel's kitchens, dishing up everything from skewers paired with Asian beers at Pureza and odes to Jalisco cuisine (think pozole and
birria) at Casa Grande.
Or, you might want to drop by the beach for
some birria — a slow - cooked, spicy stew made with goat meat or mutton, served with corn tortillas, onion and lime.