Not long ago, birria was a regional Mexican treasure that many people outside Jalisco had never tasted. Today, quesabirria tacos are everywhereârestaurants, food trucks, Instagram feeds and probably the dreams of anyone who has ever dipped one into consommĂ©.
This is one food trend we fully support.
It Started With a Stew
Long before the cheese pulls and slow-motion dipping videos, birria was a deeply seasoned stew from Jalisco, traditionally made with goat marinated in dried chiles, vinegar, garlic and spices.
It was celebration foodâthe kind served at weddings, baptisms, holidays and family gatherings. Nobody cared whether it photographed well. They cared whether you went back for thirds. Birria remains deeply connected to Jaliscoâs food culture.
Then Tijuana Got Involved
Tijuana helped turn birria from a bowl into the taco phenomenon we know today.
Taqueros began making birria with beef, stuffing the tender meat into tortillas and eventually adding melted cheese. The tortillas were dipped in the reddish fat from the consommé, slapped onto a hot griddle and fried until crisp.
Thus, the quesabirria taco was born: part taco, part quesadilla and part glorious violation of shirt cleanliness. The modern version developed in Tijuana before traveling through Los Angeles and across the United States. Eater traces the explosion to Tijuana-style recipes and social media.
Why Birria Took Over
Birria has everything the internet loves:
- - Crispy red-orange tortillas
- - Ridiculous cheese pulls
- - Tender meat spilling out the sides
- - A steaming cup of consommé
- - The socially acceptable opportunity to dunk your entire meal into meat broth
It looks spectacular on camera, but unlike plenty of viral foods, birria actually delivers. The meat is rich and deeply seasoned. The tortilla is crispy. The cheese is melted. The consommé somehow makes the whole thing even better.
Itâs not a gimmick. Itâs dinner with special effects.
About That Consommé
The consommé is not optional decoration.
Itâs the concentrated broth created while the meat slowly cooks with chiles and spices. You dip the taco into it, take a bite and briefly lose interest in whatever everyone else at the table is saying.
Drink what remains. Waste nothing. This is the way.
Has Birria Gone Too Far?
Birria pizza. Birria ramen. Birria grilled cheese. Birria egg rolls. At some point, somebody will stuff birria inside another serving of birria and tear a hole in the universe.
Some creations are brilliant. Others feel like the internet needs adult supervision.
But the original stew and a properly made quesabirria taco arenât going anywhere. Theyâre too good, too comforting and far too much fun to eat.
Taco Billâs Verdict
Birria didnât become famous because of clever marketing. It became famous because slow-cooked meat, crispy tortillas, melted cheese and a cup of liquid gold form a nearly unbeatable team.
Order extra napkins. Wear a dark shirt. Guard your consommé.
This takeover is just getting started.