Birria's Rise in the U.S. Culinary Scene

Birria, a traditional Mexican dish, has gained significant popularity in the United States, particularly in its soupy beef form and as birria tacos, a trend that originated from vendors in Tijuana. Chef Josef Centeno, who has roots in Texas, has embraced this culinary trend by crafting a rich, thick version of birria inspired by his grandmother Alice's recipe. His innovative approach includes a variety of proteins, such as oxtail, lamb, and even tofu, catering to diverse palates. The preparation of birria is a labor of love, requiring time to create the adobo and to properly brown the meat. However, the effort is rewarded with a dish that boasts deep, complex flavors. Traditionally, birria is best served immediately in a bowl, accompanied by warm corn tortillas, which can be used to wrap the succulent meat for tacos. Leftovers from birria can be creatively repurposed, enhancing the dish's versatility. Pulled meat can be transformed into crispy quesabirria tacos, fried in the flavorful birria fat to achieve a delightful texture. Additionally, the leftover broth, known as consomé, serves as a perfect base for a comforting bowl of birria ramen, topped with an egg and fresh herbs, showcasing the dish's adaptability in modern cuisine. As birria continues to evolve, it remains a testament to the rich culinary traditions of Mexico while finding a cherished place in American kitchens.