Street taco on organic corn tortilla with onions, cilantro and cheese.
Birria — Jalisco's chile-braised beef (originally goat) — became a global phenomenon as the quesabirria taco: the tortilla dipped in the rich red consommé, griddled with cheese until crisp, filled with the braised meat, and served with a cup of consommé for dunking. This is the single taco that defined taquería culture's last decade. Messy, rich, and deeply satisfying.