Birria Brings the Flavor
Birria—an appetizing meat stew— has been taking the world by storm. From La Birria at Pearlridge and Kaka‘ako to Ono Tacos Lahaina Maui and Lucy’s Taqueria in Hilo, traces of this delicacy can be found statewide.
The classic dish is said to hail from Jalisco in Western Mexico, but variations can be found all over the country. It’s a fusion of savory, earthy, smoky and spicy—with a subtle hint of sweetness—that ensures a piquant medley in each mouthful.
To start, the meat is slow-cooked in a rich tomato-based broth, usually consisting of dried chiles and herbs for an added kick, until it’s melt-in-your-mouth tender. The duration under heat ensures complete flavor saturation that penetrates the meat, and the marinade. Whether eating it as a standalone stew or in a taco, the underlying flavors of anything from cumin and thyme to oregano, marjoram or cloves shines through.
The preparation is really up to the chef, which is the beauty of the birria trend. Food trucks and restaurants might serve up the same menu item, but patrons can expect different flavors, textures and varieties at each location.
“The difference for our broth is the preparation and cook time,” shares Justin Mizufuka, co-owner of La Birria Tacos food trucks.
Before cooking the meat for 12 hours, executive chef and co-owner Arturo Silva marinates it all for 24 hours, which means added richness and depth to the broth for a tastier finale.
Traditionally made with goat or lamb, beef birria has grown in popularity due to its accessibility and variety, featuring oxtail, beef shank or beef cheek, for example.
While the proteins are diverse, just as divergent are the cooking methods, seasoning styles and preparations, which means the ways in which to enjoy birria are boundless. From ramen and pho, to pizza, tacos, lumpia, bao and more, birria goes great with just about anything—but you can still find eateries around town that’ll serve it up in its original form: a simple homemade stew. No matter the preparation, though, serve birria up with onions, lime, avocado, cilantro or salsa for a fresh addition that juxtaposes the classic dish’s rich, savory hallmark.