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Low and Slow

 

There is a folk legend telling of an Aztec Shepard who was separated from his Conquistador gifted goat herd during a volcanic eruption.  He sheltered his precious animals in a cave below the volcano and ran for his life.  When he came back, he found steam from the eruption had cooked his herd (the meat), to perfection, this accident is how birria was born. (1)

 

While this is a fantastical tale on how Birria originated in Mexico, these extremes aren’t necessary to roast your goat low and slow, a Dutch oven will suffice, or a crockpot.  The key is to keep your temperature low, be patient with the timing, to receive the benefit of you perfectly spiced pull apart goat roast.  Which equals, you guess it Birria.

 

The origins of word “Birria” is debated among linguists, some say it is Spanish slang for worthless, others contest it is a regional use for “barbacoa” (1), either way it’s a deliciously stewed meat originating from Cocula, Jalisco, arising because of a Conquista Exchange and the havoc it had on the native people and environment. (3)

The native population stewed the goat meat with spices in a pit or kiln to solve the problem of an undesirable invasive animal that was destroying their crops and gardens. (3) This largely remained local dish until it slowly started to migrate to other areas as follows.

 

In 1950 Birria could be found in Tijuana where goat was subbed to beef which contains more fat and was also readily available.  The maker of this new style also received a request from a customer to add more liquid “to keep the meat from burning”, resulting in the stew we are familiar with today. (2)

 

1968 we find Birria establish in Las Ahumadreas where it’s known widely as a breakfast food accompanied with its white onion and cilantro garnish, still lacking in cheese we enjoy in 2026.  The next and probably most important move is to Los Angeles, CA and the food trucks there, where it takes on its now known form between 2016 and 2018 where in November a viral post on Instagram launches Birria into the hearts and minds of all Foodies across America. (2) Now there are the old-style tacos and stews as well as new versions of Birria Ramen, quesadillas, burritos, burgers and many other things. I have personally played around with a nacho and pizza form.

 

Follow Link for Fisher Creek Farms Birria Taco Recipe:

 

 

References:

1.       https://en.wikipedia.org/wiki/Birria

2.       https://www.unculturedpalate.com/this-food-in-history/this-food-in-history-8-birria-tacos

3.       https://uchicagobite.com/blog/2021/2/24/birria-tacos-a-history-and-taste-test