Birria is the Buzz
In addition to keeping you up-to-date on all things restaurant and food business-adjacent, I’m also here to make sure you’re up on all the foodie trends. I spend a lot of time reading national and other local magazines, half for my own entertainment, half to generate new ideas for 417. The one thing that’s popped up in almost every single food publication so far this year has been birria tacos. Some of you may have heard me say this before, but I consider myself to be quite the Mexican cuisine connoisseur, and even I am unfamiliar with this dish.
Birria originated in the Mexican state of Jalisco, known for the cities Puerto Vallarta and Guadalajara. Considering P.V. is a popular vacation destination among my family, I don’t know why I hadn’t heard of birria before it went viral late last year. The dish is a type of meat stew traditionally made with goat’s meat, but also sometimes made with beef or mutton. It’s probably worth asking your server which meat their restaurant uses. Either way, the meat is cooked down to a tender, juicy state in a vat of consomme broth, and many people seem to enjoy it taco-style. Here are a few local spots where you can give it a try:
• Tortilleria Perches, 1601 W Sunshine St, Springfield, 417-864-8195
• Cesar’s Old Mexico, 2627 East Sunshine St. Springfield, 417-881-8252
• Tacos El Champu, 2350 S. Campbell Ave., Springfield, and 519 N. 21st St., Ozark, 720-292-3410
• Arandas Tacos, 2410 W .76 Country Blvd. Suite A, Branson, 417-334-4949