Who has is the best birria in your area? or wherever you have been.
We just discovered Birria Jalisiense(that may not be correct but it means from Jalisco which is where birria originated) which is across from
Michoacan Carnitas in Chamizal in San Jose. They have both birria de res(beef) and birria de chivo(goat). I prefer de chivo but the broth is the
important part. They also have some of the best tortillas hecho a mano that I have ever had.
For the absolute best birria de res go to El Burro Loco in San Lucas.... All you can eat for 45pesos. They have it almost everyday until they run
out. How anyone could eat more than one bowl is a mystery to me. This birria has a hint of cloves which makes the broth almost drinkable. Roll up a
tortillas and dunk it in the broth......oh heck more drool on the keyboard.shari - 10-29-2007 at 02:38 PM
thats the idea ...to drink the birria broth..they sell just the broth too...so OK, the best birria is sirenitas abuela's in GN, also there is a great
place on the GN main road close to the bus depot....once in Sirena's granny's Birria restaurant some gringos said they wanted 4 birria and they gaped
open mouthed at the big bowels of strange stew with bits of goat floating in it....they thought they ordered beer!!!larry - 10-29-2007 at 03:15 PM
As a birria fan, I have to say that Birrieria Guadalajara in Ensenada, just off Lopez Mateos is absolutely killer. They have goat (chivo), lamb
(borrego) and beef (res). The chivo is spectacular! They serve it in large or small orders, and taken off the bones in tacos and quesatacos. This
place is unbelievably good.bajajudy - 10-29-2007 at 03:46 PM
I had birria in a stand on the corner of the road to Estero Beach and they offered it to me seca. I tried it and really liked it to make my own tacos
but I missed the broth. I guess I could have ordered that separado.
A friend of mine taught me how to roll up a tortilla like the senoras here do but I need more practice. You lay the tortilla flat in your left palm,
using your 3 middle fingers in one smooth motion, you make a tight tortilla roll to dunk into the broth.
birria de chivo
tehag - 10-29-2007 at 03:51 PM
TJ — Rincon del Oso in the market at Sanchez Taboada in Zona Rio
Loreto — Pollo Rico on Juarez
Ciudad Constitución — at the turn off to San Carlos, SE corner.bajaboolie - 10-30-2007 at 07:43 AM
Ok, lame question. What exactly is birria? I gather from the above that it's a soup or stew with goat, lamb or beef. Is there anything more than
that? Veggies? Spices? What makes it so craveable?
birria
tehag - 10-30-2007 at 02:21 PM
Goat meat in a rich, usually red, broth. It is desirable because it is scrumptious.bajaboolie - 10-30-2007 at 05:55 PM
Thanks tehag. Will have to try it next time I'm in Baja. Does anyone know of a place in Mulege that has a particularly good birria?Mango - 10-30-2007 at 06:04 PM
I learn something new every day.
Is this per chance any relation to goat's head soup? My friend from Peru explained this as a possible explanation of the severed bloody goats head I
found late one night on the floor in my hotel lobby in Copper Canyon. He said it was a delicacy.
At first I thought it was just a message for the gringo (me) Don't even get
me started about the ghost story at the same hotel. bajaboolie - 10-30-2007 at 06:52 PM
Ghost story? Do tell!Paula - 10-30-2007 at 08:35 PM
bajaeng, there is birria de chivo, or goat and birria de res, which is beef. As for barbacoa, God only knows what is in that dish
bajaboolie, your basic birria consists of hunks of meat layered in a large pot with a mix of red chille powder, garic and lime juice. A lot of this
paste is used, and it helps to moderate the greasiness of the meat. It is cooked in a pit with wood fire for several hours. Water must be added to
get the generous amount of broth.
I'm not a big fan of goat meat, but the birria I ate on a back-country ranch was very good.
barbacoa
tehag - 10-30-2007 at 08:41 PM
Barbacoa is mutton, usually shank, in a very thick broth, almost a paste. Very good.vandenberg - 10-31-2007 at 02:21 PM
I have a smoker type barbeque, but a Weber will work.
Comes out delicious. Still better if you do it the old Indian way and bury it in the ground with the coals, water and wrapped in banana leaves. Great
for a party.oxxo - 10-31-2007 at 05:15 PM
Quote:
Originally posted by bajajudy
For the absolute best birria de res go to El Burro Loco in San Lucas....
We went to El Burro Loco on the suggestion of Judy's husband. Yes, the birria de res is THE best. This is a great coccina mexicana restaurant. A
good place to soak up good food and local culture.
Highly recommended.
British Foodblogger in Guadalajara
Gypsy Jan - 10-31-2007 at 08:23 PM
Check out this link to his blog about his recent visit to the hometown of birria. I especially like his description of the restaurant that regularly
seats one thousand people, with cars lining up for miles on the weekends.
Go to: http://majbros.blogspot.com/ and page down a little bit to the post titled: "MEXICO 'Mi Corazon', Acting the Goat in Guadalajara".
Don't even get
me started about the ghost story at the same hotel.
