Birria de Cordero
Falling-off-the-bone lamb is stewed in a mixture of dried red chilies and Mexican spices. The final result is especially rewarding when eaten with a pile of tender corn tortillas and a cold, dark beer.
Paola Briseño González
One of the Best Taquerías in Tijuana Is Surrounded by Prostitutes, Addicts, and Horny Gringos
The "nameless taquería" is located in the Zona Norte of Tijuana, a go-to spot for drugs, sex, and other forms of debauchery. Even better, it happens to serve some of the best tacos in the region.
Step Inside the Taco Zone
This is not so much a taco guide but more of an effort to understand Mexico's national dish.
Spicy Braised Beef Signifies the Coming of Age for Mexican Teenage Girls
For Mexican girls, becoming a woman tastes like tender meat stewed with chilies. No quinceañera is complete without birria—and a three-tier tres leches cake doesn't hurt, either.
Mexico Mourns the Passing of El Chololo, The Godfather of Birria
The Mexican state of Jalisco lost one of its most beloved culinary figures this month when Javier Torres Ruiz, who dedicated his life to making <i>birria</i>, passed away at the age of 74.
These Breakfast Recipes Will Make Your Life Better
Life is too short to be eating terrible breakfast.