How Birria Evolved From A Food Of Necessity To A Delicacy, According To Chef Rick Martinez - Tasting Table

"If you've never had birria before, you're really missing out on not only a meal that's cooked for maximum flavor and tenderness, but one that's rich in history and has evolved over centuries. What's now so popular that even fusion dishes like birria ramen are a trend is a dish that, according to chef Rick Martínez, has deep roots in western Mexico."

"Martínez told us that, "Birria is a traditional dish from western Mexico, especially Jalisco, where meat is slow-cooked in a dried-chile adobo until it's tender, creating both a deeply seasoned meat and a rich consomé that are served together, either as a stew or used for tacos." Usually made by searing and seasoning the meat before slowly braising it in broth, the reduction is reserved and topped with cilantro and onions so it can be served as a side for sipping or dipping tacos in."

Birria is a traditional dish from western Mexico, especially Jalisco, where meat is slow-cooked in a dried‑chile adobo until tender, producing both deeply seasoned meat and a rich consomé. The dish can be served as a stew or used for tacos, with consomé reserved as a side for sipping or dipping and topped with cilantro and onions. Although beef is most common today, birria originated with goat after Spanish-introduced herds multiplied and damaged crops; long, slow cooking and heavy use of chiles, spices, and aromatics transformed goat meat into a flavorful, tender meal. Birria has evolved into popular regional and fusion variations.

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