Ask Maria Lopez what she puts in her adobo at Hola Cabrito and she'll tell you that's locked up. Literally. She keeps the seasoning blend of chilies and other spices imported from Mexico in a locked ...

Algunos restaurantes, como Hola Cabrito y El Güero, sirven los estilos que los dueños conocen desde su infancia, cuando la birria se servía para ocasiones especiales, estilo tametada, ligeramente ...

Walk into any Santa Ana taqueria worth its salsa and you’ll inevitably find one meat touted over the rest: birria. For the past couple of years, birria has become one of the most sought-after proteins ...

Underground pit cooking is one of the treasured practices of pre-Hispanic Mexico. Today, that tradition still exists in barbacoa (mostly lamb), in cochinita pibil (Yucatan pork), in the mezcales of ...

If you’re into food TikTok at all, you’ve seen it — dried chilis rapidly de-seeded and chopped, boiled, blended with more spices, and combined with tender chunks of savory meat and onion stewed to ...

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. In 2008, Roy Choi rolled out his Kogi BBQ truck onto Los Angeles’s streets. The menu, ...

The popularity of birria might seem recent, but we found a story that goes back centuries. We’re in peak birria these days, where every taqueria in town has to have its own version. But this newish ...

Los Angeles was at the center of the great birria taco boom that took the country by storm just a few years ago. At some point, it felt like everyone under the Southern California sun was dunking ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Around 1997, Silverio ...

¿Te imaginas ir por unos taquitos de birria y que además puedas pedir consomé infinito por no hay límite para pedir? Pues en este local hay refill de consomé infito y birria estilo Tijuana. Se ...