Birria

Birria(Spanish:[ˈbirja]) is a meatsteworsoup, mainly made with goat or beef. The meat ismarinatedin anadobomade of vinegar,dried chiles,garlic, andherbsandspices(includingcumin,bay leaves, andthyme) before being cooked in a broth (Spanish:consomé). Historically,birriawas the regional name given in the state ofJaliscoand surrounding areas to meats cooked or roasted in a pit orearth oven, what is known asbarbacoain other regions of Mexico, although for many people today, mostly in the United States,birriais now a distinct dish.
It is often served at celebratory occasions such as weddings,baptismsand during holidays such as Christmas and Easter, and even at funerals. Preparation techniques vary, but the dish is often served withcorn tortillas,onions,cilantro, andlime. Birria is also served with tacos.
Restaurants orstreet cartsthat serve birria are known asbirrieríasand exist throughout Mexico, especially inMichoacánand Jalisco. However, neighboringMexican stateshave their own variations of the dish, includingAguascalientes,Zacatecas, andColima.
The term birria was originally the regional name given inJaliscoto meats cooked in a pit orearth oven, what is known in other parts of Mexico asbarbacoa.
Cuban-Mexican writerFélix Ramos y Duartedefined the term in 1898 as a regionalism from Mexico City forgoatbarbacoa or roasted goat.Mexican linguist and philologistDarío Rubiowrote in 1925 that "birria" was alower social classterm for "barbacoa".Mexican historian Leovigildo Islas Escárcega stated in 1945 that birria was a term specifically fromJaliscoand some areas of the interior for barbacoa.Mexican chef and professorJosefina Velázquez de Leónstated in 1946 that barbacoa has many variations or styles depending on the region of Mexico, and that birria was one style.Mexican linguist and philologistFrancisco J. Santamaríadefined the term in 1959 as being another name for barbacoa, typically made from lamb or goat, and cited the work of Mexican scholarJosé Ignacio Dávila Garibiwho argued that the term was ofCocaorigin and not from the Spanish termbirriameaning worthless.Mexican writer and essayist Jorge Mejia Prieto defined it in 1985 as a "soupy barbacoa made with lamb or goat meat from Guadalajara, Jalisco".
There exist many folk stories and myths about the origin of the term. One such story argues that in 1519,Hernán Cortésand theConquistadorsfirst landed in Mexico,bringing various old-world domestic animals, including goats. During theconquest of the Aztec Empire, the Conquistadors were faced with an overpopulation of goats, so they decided to give the animals to thenatives. Whilegoat meatwas supposedly looked down upon by the Conquistadors, as it was tough and had a strong smell, the natives accepted the animals, asmarinatingthe meat in indigenous styles made it palatable and appetizing. The dishes they produced were called "birria", a derogatory term meaning "worthless", by the Spanish, in reference to their having given the natives meat with apparently noxious characteristics.
According to another legend, the dish was invented accidentally during the eruption of a volcano, when a shepherd was forced to abandon his goats in a cave where they were cooked perfectly by the steam.
Traditionally birria was served on bread, tortillas or even directly in hand. Many variations of the dish have derived since.
In 1950, a taquero named Guadalupe Zárate set up ataco standinTijuana,after moving there fromCoatzingo,Puebla. Zárate's stand initially sold asado and pastor tacos. Zárate soon decided to make beef birria because goat meat was more expensive and less fatty. One day, someone told Zárate to add more liquid to the meat. The resulting dish is now known as Tijuana-style beef birria, making Zárate a household name among birrierías for being the first person in Tijuana to make birria withconsomé.
During the 2010s, thequesabirria(a taco stuffed with birria and cheese, often served withconsommé) became popular in North America after first being developed in Tijuana.Another variation usinginstant ramenoriginated inMexico Cityand later gained popularity in theLos Angelesarea.
Other versions of the dish include birria tatemada (charred birria). After marinating and simmering the meat, it is placed in a hot oven until crispy.