The Origin of Birria Tacos and Their Variations: From Traditional Broth to Tijuana Style with Cheese

Birria is much more than a dish... it's a gem of Mexican cuisine with deep roots in the state of Jalisco, specifically in Guadalajara, where it was traditionally prepared as a slow-cooked goat stew in a marinade of chilies and spices, served in its own hot juice (the famous consommé). It was a dish reserved for celebrations, weddings, and family gatherings for its robust flavor and dedicated preparation.

Over time, birria evolved, crossing states and borders, until it reached Tijuana, where street creativity transformed traditional birria into one of the most famous tacos in the world: the birria con queso taco. This modern version is served with a golden tortilla filled with juicy beef and melted cheese, and is accompanied by consommé to immerse and explode the flavor in every bite. This combination made it a viral trend and an irresistible experience.

Today, there are many variations of birria tacos:

Beef birria: More affordable and juicy, it's the most common version outside of Jalisco.

Quesabirria: Tijuana-style tacos with melted cheese inside, the most popular currently.

Birria ramen: A modern fusion of Japanese and Mexican cuisine.

Birria in tortas, nachos, burritos, or fries: street and urban adaptations that make birria a cultural phenomenon.

At La Catrachita, we honor that tradition with a modern twist. We respect the origins, but give it that street-style, quick, and generous flavor that defines us. From tacos dorados to quesabirrias with extra cheese, each version we serve is a celebration of birria's past, present, and future.