Traditionally made with goat, Birria can be made with any protein—lamb, goat, beef, chicken—though at La Birria Loca we make ours with grass-fed, free-range, hormone-free, vaccine-free BEEF.
The beef gets simmered to perfection in a complex broth with some spices. Once the Birria is ready, we serve it traditionally or with this generation’s twists.
Traditionally, Birria is enjoyed as a soup. Servings come in a bowl with the meat in its consomé ONLY. With it, a plethora of fixings: tortillas, salsas, onions, cilantro, and limes to make it your own. Make a taco with all the fixings, or simply roll up the tortilla and eat it as a soup. Some people add the onions and cilantro, some people eat it as it is. Whatever way you choose to eat it is the correct way to eat it.
This generation has gotten creative with Birria. The most popular thing to do is to extract the simmered, tender meat and make tacos or quesadillas with it. These are called Quesatacos and Quesabirrias and have become the Local Favorite and our absolute best-sellers! In addition to Quesatacos, feel free to explore our Birria Ramen, Birriaquiles, Birria Burrito, Birria Melt, and some rotating specials!
Satisfy your cravings with a taste of pure deliciousness! Our food is a culinary masterpiece waiting for you to savor.
My Grandmother and Aunts used to make Birria for the family during my childhood. It was an instant personal favorite and throughout the years I realized that Birria was not a mainstream Mexican dish such as Pozole, Enchiladas, Menudo, etc. and I always wondered why. In my mind, people should know Birria and enjoy it’s delicious texture and flavor. My Father, a chef for over 30 years and possesses the gift for the Art of Cuisine, took our family’s Birria recipe and somehow improved what was already deemed perfect. The result will, hopefully, surprise you and your tastebuds.