Birria () \ ˈbir-ē-ˌä \is a Mexican dish from the state of

Jalisco Jalisco (, , ; Nahuatl: Xalixco), officially the Free and Sovereign State of Jalisco ( es, Estado Libre y Soberano de Jalisco ; Nahuatl: Tlahtohcayotl Xalixco), is one of the 31 states which, along with Mexico City, comprise the 32 Federal ...

. The dish is a meat

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

traditionally made from goat meat, but occasionally made from

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

, lamb, mutton or

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

. The meat is

marinated Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

in an adobo made of vinegar, dried chiles,

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

, and

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...

s and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s (including

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

bay leaves The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

, and

thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus '' Origanum'', with both plants being mostly indigen ...

) before being cooked in a broth ( es, consomé). The dish is often served at celebratory occasions such as weddings and baptisms and during holidays such as Christmas and Easter. Preparation techniques vary, but the dish is often served with

corn tortilla In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

cilantro Coriander (;

and lime.Rafael Hernández, "Birria," in ''Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions'', Vol. 1 (2012, ed. María Herrera-Sobek). Restaurants or street carts that serve birria are known as ''birrierias'' and exist throughout Mexico, especially in

Michoacán Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of ...

and

. However, neighboring Mexican states have their own variations of the dish, including

Aguascalientes Aguascalientes (; ), officially the Free and Sovereign State of Aguascalientes ( es, Estado Libre y Soberano de Aguascalientes), is one of the 32 states which comprise the Federal Entities of Mexico. At 22°N and with an average altitude of a ...

, Zacatecas, and Colima.

History

In 1519,

Hernán Cortés Hernán Cortés de Monroy y Pizarro Altamirano, 1st Marquess of the Valley of Oaxaca (; ; 1485 – December 2, 1547) was a Spanish ''conquistador'' who led an expedition that caused the fall of the Aztec Empire and brought large portions of w ...

and the Conquistadors first landed in Mexico, bringing various old-world domestic animals, including goats. During the Conquest of the Aztec Empire, the Conquistadors were faced with an overpopulation of goats, so they decided to give the animals to the natives. While goat meat was looked down upon by the Conquistadors, as it was tough, had a strong smell, and was hard to digest, the natives accepted the animals, marinating the meat in indigenous styles making it palatable and appetizing. The dishes they produced were called "birria", a derogatory term meaning "worthless", by the Spanish, in reference to their having given the natives meat with apparently noxious characteristics. Traditionally birria was served on bread, tortillas or even directly in hand. Many variations of the dish have derived since, causing arguments amongst birria enthusiasts on what is authentic and or the original way. In the early days birria was not served in a broth. The meat was dry seasoned and placed inside a makeshift oven built from rock and mud preheated with firewood. The embers were spread and maguey leaves were laid down to protect the meat from scorching. Meat was then placed directly on top of the maguey leaves and the opening was closed with more rock and mud. This technique ensured the heat would not escape creating a pressurized oven. The meat juices and maguey leaves created moisture and steam causing the meat to be juicy and tender. Birria seasoning later developed into a wet marinade being spread on meat and stewed in pots thus creating the broth referred to in Spanish as . In 1950, a taquero named Guadalupe Zárate moved to

Tijuana Tijuana ( ,"Tijuana"
(US) and < ...

from

Coatzingo Coatzingo (municipality) is a town and municipality in Puebla in south-eastern Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the ...

Puebla Puebla ( en, colony, settlement), officially Free and Sovereign State of Puebla ( es, Estado Libre y Soberano de Puebla), is one of the 32 states which comprise the Federal Entities of Mexico. It is divided into 217 municipalities and its cap ...

, where he set up a small stand that sold goat birria and traditional asada and pastor tacos. Zárate soon decided to make beef birria because goat meat was more expensive and less fatty. One day, someone told Zárate to add more liquid to the meat. The resulting dish is now known as Tijuana-style beef birria, making a household name among birrierias for being the first person in Tijuana to make birria with . In 1980, Juan Jose Romero opened the restaurant "Tacos Aaron", which served goat and beef birria. In 2001, Tacos Aaron started serving quesabirria, cheesy beef birria tacos. As other birrierias adopted the dish, it quickly became a phenomenon in both Tijuana and

Los Angeles Los Angeles ( ; es, Los Ángeles, link=no , ), often referred to by its initials L.A., is the largest city in the state of California and the second most populous city in the United States after New York City, as well as one of the world ...

. In 2013, Ruben Ramirez and his cousin Oscar Gonzales began selling birria in Los Angeles, setting up a stand in the driveway of Gonzales's house. In 2015, Gonzales and his brother Omar set up a birria truck in South Central. In 2016, Teddy Vasquez opened Teddy's Red Tacos, also in Los Angeles. The Gonzales truck and Teddy's Red Tacos, both serving Poblana street food, became popular on social media and by 2018 birria and birria tacos submerged in were a national trend.

Gallery

References

{{Mexican cuisine Goat dishes Jalisco culture Mexican cuisine Mexican stews Street food in Mexico Wedding food

History

Gallery

See also

References