Why is it called birria?

The dish birria gets its name from a Spanish word that originally meant "something of little value" or "something unpleasant." The term was likely chosen by locals in the Mexican state of Jalisco to describe a dish they made using tougher, less-desirable cuts of meat—often goat—which were transformed into a flavorful stew through slow cooking and generous seasoning.

The origins of birria go back to the 16th century, when Spanish colonists introduced goats to Mexico. These animals quickly adapted to the Mexican landscape, but they were not particularly popular for eating at first. Goat meat was seen as tough and gamey, making it less desirable than other meats. However, indigenous people in Jalisco found that marinating the meat with a blend of spices and then slow-cooking it made the meat tender and gave it a unique, rich flavor. This cooking technique transformed the "unwanted" meat into something truly delicious, which became known as birria.

Over time, birria became a beloved dish in Mexican cuisine, evolving from its modest beginnings to become a popular street food and traditional celebration meal, especially in states like Jalisco and Michoacán. Today, birria is often made with beef, lamb, or other meats, but the cooking style and blend of spices remain key elements of the dish.

At Vitos Tacos, we use high-quality cuts of beef and chicken to enhance both flavor and tenderness. Cuts like beef chuck and brisket provide rich marbling that adds depth to the broth, while succulent chicken absorbs the aromatic spices beautifully.