Birria, a Mexican dish without borders

Who hasn't enjoyed, or even relived, a delicious birria? Whether in broth or in a taco, it is one of the most popular and flavorful Mexican dishes that has conquered those who try it. Birria is representative of the state of Jalisco, where it was originally prepared using the barbacoa technique, as chef Ricardo Muñoz Zurita explains in the Encyclopedia Dictionary of Mexican Gastronomy: the meat (mainly from lamb or goat) is salted and rubbed with chili sauce; it is allowed to rest for 12 hours; wrapped in maguey leaves, along with the marinade, and placed in a sealed pot covered with corn dough for four hours, or until the meat separates from the bone. Then the meat is separated from the juice, which is cooked with tomato, and served in a rich broth with the meat, onion, and oregano to taste.Currently, birria is rarely prepared in maguey leaves; instead, it is steamed, baked, or cooked in a pressure cooker. The type of meat also varies depending on the region. In addition to lamb and goat, pork, ram, and beef (as in Jalisco), fish and chicken (Michoacán), or even kid (Colima) and beef (Tijuana) are used. Multiple types of meat can also be combined. The rule is, whatever the meat, it is cooked until it is just right, along with its special seasoning of chilies and spices that give it a unique flavor. Tijuana-style Beef Birria Birria is emblematic of Jalisco, but Tijuana's beef birria has won over palates across North America, from Los Angeles to New York.  Visiting a birreria in Tijuana, whether at a stall, cart, or establishment, is to forget nationalities at the table. The birrieros serve you in both Spanish and English. They serve it in broth, as a taco, or even as quesabirrias (birria tacos with cheese), all with their homemade sauces and essential accompaniments: onion, lime, and cilantro. In a recent publication by Bill Esparza for Eater, it highlights that birria arrived in Tijuana from Coatzingo, Puebla, and by the mid-80s gained popularity in Tijuana, which permeated into the United States, translating into birria trucks in Los Angeles and, more recently, into the offering of this delicious dish in New York. And as the saying goes: a sample is worth a thousand words. The Tacos de Birria del Río, located in front of the Hidalgo market in Tijuana, sell 500 kilos of birria daily (from 1 am to 1 pm). Visiting them guarantees culinary pleasure and a spectacular show orchestrated by great birrieros who skillfully and quickly serve half a ton of birria in just twelve hours.