At TJ, it's a cooking style, not a type of meatĪs I walked into TJ Birria y Más during the lunch rush one weekday afternoon, I encountered a trio of Harris County Sheriff deputies on their break ordering quesabirria tacos. The trend traveled north of the border, up California to Los Angeles, then spread across the nation. The quesabirria trend has dominated social media in the last few years, a result of Tijuana-style birria tacos filled with cheese and wrapped in consommé-dipped tortillas. Although birria has been available at some Mexican restaurants and taquerias in Houston for a while, it definitely wasn't as prevalent as it is now.Īnd that's just traditional birria. It was usually reserved as a dish served at wedding celebrations or similar festivities. Marco Torresīirria has been a Mexican cuisine favorite for generations.
TJ Birria y Más now has two Houston-area locations, one in Stafford and one in the Heights. Fresh tortillas are provided for tacos, or you can roll up the tortilla and eat it alongside your soup. In Mexico, birria is served in a bowl, with the meat floating and drowning in its own juices. The meat is marinated with chiles and other spices, then stewed in a pot for hours, creating a fragrant dark red consommé and exceptionally tender meat. The traditional meat of choice for birria is goat, although lamb and beef can also be used. Marco Torres ¿Qué es birria?īirria is a dish that originated in the Mexican state of Jalisco. The judges-myself included-were delighted with the flavor and juiciness of their birria, complemented by a spicy green salsa and flavorful consommé.Īt TJ Birria y Más, Jose Jesus "Jesse" Esparza uses three different types of beef cuts for birria tacos. He and his team served thousands of quesabirria tacos at the La Feria Festival held at the Humble Civic Center, where they also participated in the birria contest. Last weekend, Jose Jesus "Jesse" Esparza, owner of TJ Birria y Más (no relation!), was crowned El Rey de la Birria.
I'm honored to have received this opportunity to share my love and knowledge about tacos with you, Houston.įor this inaugural column, the focus is on birria: What it is, who makes it, and where you can eat some of that good good. It's who I am, it's where I'm from, and it's what I represent.
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