I am going Sat, the 18th...sooooon.

"Wayne Lundberg" > wrote in message
...
> 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.
> > >
> > >
> > >
> > >
> >
> >
>
>