Welcome to L.A. TACO’s Birria Week! Birria in Los Angeles is limitless, with some birrierías open for close to 50 years. Even though there’s a heated debate between birria de res and chivo. AT L.A. TACO, we celebrate both, and the folks doing new things altogether. We’ll be exploring the many ways to find and eat birria in L.A. all week long, so make sure to check back every day this week.
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What is a birriería if not a temple to preserve and celebrate tradition and culture (...and goats?). In my family, even the mention of birria was enough to inspire excitement. My mom is from Jalisco, the famed state of birria de chivo’s origin. But I grew up eating birria on a plate or in a bowl of consomé.
Before beef took over the birria conversation, birria de chivo was long the remedy for hangovers in L.A. Growing up, the only birria tacos I ever had were the ones I would make when eating a plate—instructions are as follows: grab a piece of juicy goat, wrap it in a tortilla, and take it to the dome. But today, there are plenty of goat birrierías that serve it in taco form. The benefit of a birria de chivo taco is that it’s a faster delivery system and for people scared of bones, the goat meat is deboned (mostly).
Goat birria tacos, while not as widely available as their beef counterparts, can be found throughout Southeast L.A. and East L.A.