“Best birria tacos in the city, hands down. The consommé alone is worth the trip. We come every Friday without fail.”
The line, 6:40pm
Our story
One cart.
Three generations.
In 2012 we sold birria out of a cart on the corner of Calle Bonita and Fifth, four hours a night, until the pot ran out. The recipes came from Elena’s grandmother in Jalisco, written on index cards that still hang above the pass.
We took the lease on the building in 2016. The cart is still parked out back.
If the salsa wasn’t ground this morning, it doesn’t leave the kitchen.Elena Rivas, Owner
2012Established
40+On the board
3Generations
Salsa ground by hand in the molcajete, twice a day
Nixtamalized corn, pressed into tortillas at five in the morning
Guajillo, ancho and árbol toasted for every batch of adobo
Produce from growers within the county, delivered every morning
