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Birria (Spanish: ⓘ) is a meat stew or soup, mainly made with goat or beef. The meat is marinated in an adobo made of vinegar, dried chiles , garlic , and herbs and spices (including cumin , bay leaves , and thyme ) before being cooked in a broth ( Spanish : consomé ).
Over the past four years, birria has seen its presence on restaurant menus grow 412%, largely thanks to midscale and casual-dining chains, according to market research firm Datassential.
Quesabirria was created in Tijuana, Mexico. [3] [5] The dish is inspired by the traditional birria stew of Jalisco.Californian food writer Bill Esparza saw birria being served on tacos at a taco truck called Tacos Aaron in Tijuana around 2009.
Ixtlán, as it is known to locals, is located 149 kilometers south of the state capital Tepic and is connected to that city and Guadalajara by both rail and highway connections. The important coastal highway Route 15 passes through the city, while a toll road passes to the east.
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The original Birrieria PDX operates from a red food cart on Division Street in southeast Portland's Centennial neighborhood, serving Mexican cuisine such as birria (including birria tacos and "birriamen", [1] or ramen with birria), [2] quesabirria, rice, beans, shredded meat, horchata, and agua frescas. [3]
Birrieria La Plaza is a Mexican restaurant in Portland, Oregon, in the United States. Initially operating from a food cart in southeast Portland, the business has opened a brick and mortar location and plans to open a stall at Block 216 .
The Guadalajara metropolitan area (officially, in Spanish: Zona Metropolitana de Guadalajara) [2] is the most populous metropolitan area of the Mexican state of Jalisco and the third largest in the country after Greater Mexico City and Monterrey.