Birria
A savory stew of chivo or beef in guajillo chile. Born in Jalisco and conquered the world.
A savory stew of chivo or beef in guajillo chile. Born in Jalisco and conquered the world.
Origin
Jalisco, 16th century. Birria emerged when Spaniards introduced goats to the continent and natives of southern Jalisco—finding the meat tough and difficult—slow-cooked it with chiles to tenderize it. The name derives from the Spanish expression 'birria', meaning something of little value, which over time became the opposite.
History
For centuries it was a celebration food: birria was the mandatory dish at baptisms, weddings, and quinceañeras in Guadalajara. Internationalization arrived in the 2010s when 'quesabirria' —birria tacos dipped in consomé— went viral on social media from Los Angeles. From being a regional Jalisco stew, it became a worldwide trend. The New York Times named it 'the Mexican dish of the moment' in 2021. Today it is also prepared with beef, lamb, and even duck, but chivo from Jalisco remains the original.
Key Ingredients
Where to Eat
Guadalajara, Jalisco
The historic temple of birria in Guadalajara. Open since 1945, their birria de chivo with consomé is the original recipe—lines wrap around the block every Sunday.
Tlaquepaque, Jalisco
Considered by locals as the best birria in the state. Blue corn tortillas with birria de chivo and a steaming glass of consomé is the perfect combination.
Ciudad de México
The most famous birria stand in the capital, operating since the 1980s. The beef version with thick consomé and lime is the most requested dish by Mexico City residents.
Masters of the Dish
Pujol
Ciudad de México
His beef birria in Pujol's tasting menu—simmered 16 hours in dried chile adobo—elevated this Jalisco stew to international fine dining status.
Tzuco
Chicago, EE.UU.
First Mexican chef to earn a Michelin star in the United States. His French-technique beef birria in Chicago was the first fine dining version recognized internationally.