Birria
Goat-based dish / From Wikipedia, the free encyclopedia
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Birria (Spanish: [ˈbirja] ⓘ) is a regional variation of barbacoa from western Mexico, mainly made with goat or beef.[1] The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (Spanish: consomé). Historically, birria was the regional name given in the state of Jalisco and surrounding areas to what is known as barbacoa, meats cooked or roasted in a pit or earth oven, in other regions of Mexico.[2][3][4][5][6][7] For many people today, birria is now a distinct dish
Type | Stew |
---|---|
Place of origin | Mexico |
Region or state | Jalisco |
Main ingredients | Meat (typically goat or beef), dried chili peppers |
It is often served at celebratory occasions such as weddings, baptisms and during holidays such as Christmas and Easter and even at funerals. Preparation techniques vary, but the dish is often served with corn tortillas, onion, cilantro, and lime.[8][9]
Restaurants or street carts that serve birria are known as birrierias[10] and exist throughout Mexico, especially in Michoacán and Jalisco. However, neighboring Mexican states have their own variations of the dish, including Aguascalientes, Zacatecas, and Colima.[8][11]