Thanks, you silver toughed devil you. You DID add the right color to the
recipe.

--
William Barfieldsr
"Wayne Lundberg" > wrote in message
...
>
> "A1 WBarfieldsr" > wrote in message
> .. .
> > ---snip---
>
> To add a bit of color to Barfield's recipe, birria is a very traditional
> breakfast or morning snack for working people in Mexico. It had it's
origins
> in the slaughterhouse just south of downtown Guadalajara where today you
get
> the best birria in the world from the 'estanquillos' small restaurants
that
> line the Western side of the rastro. Within this neighborhood you will
find
> several worl-known birria restaurants. Now, as you take a break from your
> maquiladora in Tijuana, you will find the two-wheeled tented vendor
kitchen
> within a block or two of wherever you have your plant. They are
everywhere!
> You order one or two tacos at a time while leaning forward to eat so as
to
> not spill the juice on your clothing. Or you order a cup of the juice,
the
> soup, with or without meat, and garnish it with finely diced onions,
> cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little
> Mexican limes, a dash of salt....
>
> Over the past twenty years birria and tacos al pastor (the pyramid of
meat
> slowly being broiled and sliced thin to make tacos) have proliferated
> throughout Mexican's working class like wildfire. Some taco shops have
> opened in the hightest class neighborhood such as Polanco, where you pass
> through security checkpoint after checkpoint to park in a secure parking
> spot for you to enter the taco stand in safety. The prices are ten times
> higher than on the street - but that is a reflection of the popularity of
> these two taco fillings.
>
> A lot of birria is made with kid and a lot with mutton; but mostly it's
> pieces of beef that don't sell well in the regular markets. It all
started
> as a way to use up the salvaged meat as the butchers chopped away at the
> main cuts. Instead of tossing the pieces to the dogs, they gave them to
> people willing to cook up a spicy dish and serve as a snack during that
> midmorning break called almuerzo. That has changes and quality meat is
used
> almost exclusively in most places.
>
> Wayne, and my favorite birria vendor is behind the Gigante store in
Parque
> Industrial Las Brisas, about a half a mile East of the Cinco y Dies.
>
>
>
>