Birria and barbacoa, though both are shredded meat dishes, have distinct histories and cooking styles that lead to their unique popularity in the U.S.
Barbacoa has been more widely established in American culture, appearing in chain restaurants, while birria has surging popularity and distinct preparation methods.
The main difference lies in birria being a stew with a chile-based broth, while barbacoa can be prepared in various ways depending on the region.
Both dishes are slow-cooked and can use different meats, but barbacoa has a broader representation across Mexico, contributing to its easier adoption.
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