I'll be looking forward to your address... I've heard of it from a
participant on the alt.mexico forum. I think it's one street west of
Revolucion...

Wayne

"Linda" wrote in message
news:Xt3ib.57020$vj2.19316@fed1read06...
Have you ever been to Birria Guadalajara in Tijuana?
They make birria to die for. I can't remember the name of the street but
I
am going to TJ next week and I'll get the
addy..


"Wayne Lundberg" wrote in message
...

"A1 WBarfieldsr" wrote in message
.. .
---snip---

To add a bit of color to Barfield's recipe, birria is a very traditional
breakfast or morning snack for working people in Mexico. It had it's
origins
in the slaughterhouse just south of downtown Guadalajara where today you
get
the best birria in the world from the 'estanquillos' small restaurants
that
line the Western side of the rastro. Within this neighborhood you will
find
several worl-known birria restaurants. Now, as you take a break from
your
maquiladora in Tijuana, you will find the two-wheeled tented vendor
kitchen
within a block or two of wherever you have your plant. They are
everywhere!
You order one or two tacos at a time while leaning forward to eat so as
to
not spill the juice on your clothing. Or you order a cup of the juice,
the
soup, with or without meat, and garnish it with finely diced onions,
cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the
little
Mexican limes, a dash of salt....

Over the past twenty years birria and tacos al pastor (the pyramid of
meat
slowly being broiled and sliced thin to make tacos) have proliferated
throughout Mexican's working class like wildfire. Some taco shops have
opened in the hightest class neighborhood such as Polanco, where you
pass
through security checkpoint after checkpoint to park in a secure parking
spot for you to enter the taco stand in safety. The prices are ten times
higher than on the street - but that is a reflection of the popularity
of
these two taco fillings.

A lot of birria is made with kid and a lot with mutton; but mostly it's
pieces of beef that don't sell well in the regular markets. It all
started
as a way to use up the salvaged meat as the butchers chopped away at the
main cuts. Instead of tossing the pieces to the dogs, they gave them to
people willing to cook up a spicy dish and serve as a snack during that
midmorning break called almuerzo. That has changes and quality meat is
used
almost exclusively in most places.

Wayne, and my favorite birria vendor is behind the Gigante store in
Parque
Industrial Las Brisas, about a half a mile East of the Cinco y Dies.