We are waiting.....

and waiting....

Wayne

"Linda" > wrote in message
news:Xt3ib.57020$vj2.19316@fed1read06...
> Have you ever been to Birria Guadalajara in Tijuana?
> They make birria to die for. I can't remember the name of the street but
I
> am going to TJ next week and I'll get the
> addy..
>
>
> "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.
> >
> >
> >
> >
>
>