It sort of is. It is too rich and too salty. The dipping broth doesn't really add anything but lots of salt. I've gotten it at three places in totally different regions just to be sure. I think it got popular because it's a food that looks cool on social media and sounds good in theory. A good fresh (acidic) salsa is a much better compliment to a rich/greasy taco than a salty broth. |
| Birria, made with beef or goat. Make it home. Less greasy and less salty. So delicious. |
Where? I work down ther. I’d love to try it. A food truck? Near Harris teeter or Trader Joe’s? |
| Just had them the other night because of this thread. Delicious! |
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Tacos El Pariente has a truck in Germantown and Olney and they have Birria tacos. They also have birria ramen and pizza (on their online ordering) and quesedillas. I've only had the birria tacos. So good!
quote=Anonymous] That place is cool. One of the food halls (maybe Pike Kitchen?) has birria ramen. I tried it. I liked it. |
| We love the ones from Taqueria Habanero. I learned to make birria this summer. It wasn't quick but also wasn't too complicated once I'd assembled the ingredients. Super yummy. Yes, assembling the tacos and grilling them with filling was a little challenging but everyone reported the results were worth it. |
| The thing with a taco is it is a self contained snack/meal. There is no need to dip it in broth or Au jus. It just makes it messy without adding anything. |