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2010s-present - Tijuana taqueros and Mexican American vendors in Los Angeles
Birria tacos, especially quesabirria, moved from Tijuana into Los Angeles and then across the United States through trucks, pop-ups, Instagram, and TikTok. They turn celebratory birria into a crunchy, cheesy, dip-able street-food icon.
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Difficulty
Moderate
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes with prepared birria
Servings
8 tacos
Region
Tijuana, Los Angeles, and U.S. taqueria scenes
Era introduced
2010s-present
Introduced by
Tijuana taqueros and Mexican American vendors in Los Angeles
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Birria is older than the red taco trend, but quesabirria gave it a new American life. Tijuana taqueros adapted birria into griddled tacos with cheese and consomme, and Los Angeles vendors helped turn the format into one of the defining taco trends of the 2010s and early 2020s. The signature move is dipping tortillas into the red fat from the consomme before griddling them around meat and cheese.
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