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Birria Tacos

Have you heard of "Birria Tacos"? This time, I would like to introduce "Birria Tacos," a Mexican dish that is now gaining popularity mainly in Hawaii, New York, and California. Birria is a beef stew that originated in the Mexican state of Jaris. Beef and beef bones are stewed in Mexican chili spices until tender. It is characterized by its sweetness, sourness, and moderate spiciness, which is slightly different from Japanese stews. Birria Taco is beef and cheese sandwiched between corn tortillas.

You can now taste these very popular Birria Tacos at Lucy's Bakery and Kitchen, which opened this June at Shonan T-SITE. This restaurant is in the same family as the Troubadour restaurant where I worked, and while Troubadour's served southern American cuisine, Lucy's serves California Mexican food. The red-colored interior is an American diner itself.



Here are some of the Birria Tacos offered at T-SITE. Two moist and chewy corn tortillas sandwich a generous portion of tender, well-cooked beef and mozzarella cheese in this style. It is refreshing with a lime drizzled over the top, and delicious while dipped in the Billia consommé soup with its addictive sourness and tangy spices that waft through your nose. I was shocked when I first tasted it. My favorite way to eat it is to grab a handful of tacos and dip them in the birria consommé while eating. It makes it juicier and the spices and juices fill your mouth.



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