Few foods have captured Internet and diner attention in recent years like birria has. The traditional Mexican stew became a seemingly overnight sensation in the early 2020s thanks to online videos of close-up cheese pulls and tacos dripping with steaming red broth.
Then came the parade of mash ups: birria grilled cheese, birria pizza, birria fries, birria mac and cheese, and more. But that’s just the tip of birria taco, there’s so much more to this addictive dish.
The Birria of Old
While it may seem like a modern phenomenon that appeared out of nowhere, birria is actually a traditional dish with a long history dating to the arrival of Spanish colonizers in Mexico in the 16th century. The Spanish introduced goats to the country, yet they considered the meat, which is typically very tough and gamey, to be too low quality to eat. The Aztecs found that slow cooking the meat in vinegar with native chiles and spices resulted in a delicious and hearty stew. It is commonly served at quinceañeras, weddings, and other large family gatherings.
A food truck in Tijuana, Tacos Aaron, is credited with being the first to pair the meat with cheese, giving rise to the popular quesabirria taco. Soon, taco trucks in Los Angeles capitalized on the creation, and it wasn’t long before social media — and the country — caught on.
Today, just about every taqueria and Mexican restaurant serves some form of birria, from the simple taco to imaginative entrees. With so many options, it’s almost impossible to choose a favorite. Yet, here we are with 10 must-visit spots; Instagram photos optional.
El Super Taco
Tucked into an outworn strip center in North Phoenix, it’s easy to overlook this unassuming taco joint. But if you do, you’re missing out. The menu features a selection of mouthwatering Mexican staples, but the star here is the Quesabirria Taco.
Your choice of fresh corn or flour tortillas come soaked in a savory spiced broth and filled with succulent mesquite-fired shredded beef and Oaxaca cheese. Next, each one gets grilled until perfectly crisp. Order individually or opt for the meal, which includes three tacos, dipping consommé, and a drink. 14620 N. Cave Creek Rd., Phoenix, elsupertacoaz.com
Caldwell County Mexi-Q
Clay and Susan Caldwell are known throughout the Valley for their tender, fall-off-the-bone barbecue. In fact, the pair’s original restaurant, Caldwell County BBQ, was recently named the eighth-best barbecue joint in the U.S. by Yelp. So it’s no surprise that the couple’s Mexican concept builds on the smoky meat they’re known for, fusing traditional Texas ’cue with South of the Border spice.
The restaurant’s signature dish is the Brisket Birria Taco. Slow-smoked prime brisket is simmered in saucy chile blend then piled high on a toasted corn tortilla with melted Monterey Jack cheese, topped with onions and cilantro, and served with Caldwell’s special consommé. Want more? Try the Brisket Birria Burrito, or order the meat by the pound. 546 N. Gilbert Rd., Gilbert, ccmexiq.com
Birrieria Obregon
Traditionally, birria is made with goat meat, although most restaurants use beef as the main ingredient. But fans of the original flavor know to head to South Phoenix, where this Valley staple has been dishing up birria de chivo (goat birria) since 1999. Sure, you could get your tacos, burritos, and quesadillas with the same-old carne asada or pastor, but why would you when the restaurant’s specialty is part of its name.
Start with an order of the Birria Soup — all birria dishes are available with goat or beef — before moving on to a Birria Taco or Birria Burrito. You can also order the meat plain or in a torta (sandwich) with fries. And if you’re looking to expand your palate even more, sample dishes made with cabeza (roasted beef head), cahuamanta (manta ray and shrimp), or chicharron (fried pork skin). 3134 W. Van Buren St., Phoenix, birrieriaobregonaz.com
Tacos Veganos
Many traditional Mexican dishes, birria included, rely heavily on animal ingredients, limiting choices for vegans and vegetarians. Not anymore. This Arcadia-area favorite, which has since expanded to a second location in Avondale, has transformed the taco game with plant-based versions of classic menu items.
Even carnivores can’t stop raving about the vegan eatery’s jackfruit birria. Try it in the flavor-packed Quesa-Birria tacos, complete with plant-based mozzarella cheese, onions, and cilantro, or atop ramen noodles cooked in the savory and spicy birria broth. 3301 E. Indian School Rd., Phoenix, aztacosveganos.com
AZ Taco King
The self-proclaimed birria kings of Arizona began by serving their crave-worthy birria from a truck before opening a brick-and-mortar eatery in 2020. After a few moves, the restaurant is back in its original Uptown location, where it serves everything birria to hungry fans.
According to owner Ilse Jazmin “Jazz” Valenzula Sears, AZ Taco King’s birria is so popular because it’s made with her grandmother’s secret recipe that adds an extra chile to the sauce. Try it in tacos, tamales, burritos, and taquitos, as well as on pizza and ramen. One offering you won’t find anywhere else is the innovative Birria Ball. These bite-size treats are packed with slow-cooked birria beef-soaked rice and nacho cheese, coated in Hot Cheeto dust, and deep fried to crispy perfection. 2030 W. Camelback Rd., Phoenix, az-taco-king.com
Cocina Chiwas
Power couple Armando Hernandez and Nadia Holguin have been setting the Valley’s taco scene on fire since opening their first Tacos Chiwas location in 2016, and partnering in two of the state’s hottest restaurants, Bacanora and Espiritu. So it was no surprise when they decided to open their own more modern, upscale restaurant.
Located in the car-free community of Culdesac Tempe, Cocinas Chiwas serves hearty, meat-centric Chihuahua-influenced dishes. The menu is heavy on wood-fired meats, including pork, short ribs, and steak. For lunch, indulge in The Plate de Birria, a heaping serving of beef birria, pork beans, and two eggs. It comes with a flour tortilla for sopping up all the spicy goodness. Wash it all down with one of the restaurant’s creative craft cocktails. 2001 E. Apache Blvd., Tempe, cocinachiwasaz.com
Analilia’s Riquezas
This small, family-run eatery might not be the first place that comes to mind when you hear the word “birria,” but true fans of the dish know this 5-year-old West Valley staple is the place to go. In fact, owner Analilia Carreto Rodriguez developed a following by selling birria from her house.
These days, customers line up to order the spicy beef stew on just about everything. There’s birria fries, birria grilled cheese, birria ramen, birria chimichangas, and of course, the popular Quesabirria Tacos. But one of Rodriguez’s most-ordered menu items is the Birria Pizzadilla. Three 12-inch flour tortillas are layered and filled with birria and mozzarella cheese and browned for a flaky crunch. 8520 W. Peoria Ave., Peoria, analiliastacosandbirria.com
Birrieria Tijuana
Ask a group of people what their favorite spot in Phoenix for birria is, and someone is sure to mention Birrieria Tijuana. Tucked away in a shopping center anchored by Food City, this tiny eatery offers traditional Tijuana-style birria made from a family recipe that’s been handed down from generation to generation.
Tijuana-style birria is defined by using beef, featuring chile-oil-soaked tortillas that are grilled to a crisp, and being served with a thick red consommé. The restaurant is beloved for its cheesy, spicy Quesabirria Tacos, but you can also get the savory meat in burritos, mulitas (small double tortilla quesadillas), vampiros (crunchy tostadas), tortas, and ramen. 3202 E. Greenway Rd., Phoenix, birrieriatijuanatogo.com
The Taco Spot
Quesabirria tacos may have kicked off the country’s birria craze, but birria ramen transformed the spicy meat stew into a worldwide phenomenon. Invented by celebrity chef Antonio de Livier in his Mexico City restaurant, classic ramen birria involves a cup of Japanese ramen noodles is soaked in rich birria broth and topped with tender slow-braised beef, onions, and cilantro for a piquant bite that surprises the palate.
Now, with 20 locations across Arizona, this quick-service chain has become known for just that. Eat it on its own with a squeeze of lime, or spoon out mouthfuls with a birria taco for the ultimate flavor explosion. Multiple locations, tacospotaz.com
The Mexicano
When it comes to Sicilian cuisine, chef Joey Maggiore dominates the Valley landscape with lively, Instagram-worthy concepts. But despite having grown up cooking in Italian restaurants, he always had a penchant for Mexican food. His splashy, Mexico City-influenced eatery offers over-the-top spins on everything from nachos to fajitas and molcajetes, and his birria options are no different.
One glance at the menu, and you can’t help but notice the Best F#*%ing Birria enchiladas and burritos. But don’t overlook the appetizer section where you’ll find Birria Bao Buns. Soft, pillowy steamed buns are stuffed with chile-braised beef and a Mexican cheese blend and served with a side of consommé for an extra kick. 4801 E. Cactus Rd., Phoenix; 3095 W. Chandler Blvd., Chandler, themexicano.com
