Birria

Originating from the Northern province of Jalisco where the Spanish introduction of goat and its meat became part of the diet. The strong flavor of goat led to the use of richer spices to balance the stronger flavor of goat. The name Birria in Mexico refers to stew, but in Spanish it defines something as  useless or of lesser value. Probably a reference to feral goat meat. Today the most common meat used for Birria is beef. The spice blend and its variations have taken precedence to make  Birria an iconic Mexican dish with each region having its own twist on this classic.

Todo’s Birria is made with local beef and a house blend of Guajillo Cascabel, Ancho and Morita, chilis.