After Birria — a Mexican beef stew from the state of Jalisco — swept across Los Angeles over the past few years, many New York City chefs adopted this trendy dish as well. Another New York Times Critic’s Pick, food truck Birria-Landia is often called “Beefrria-Landia” because of a blue light sign on the side of the truck. The truck opens around 5 p.m. on weekdays and around 1 p.m. on weekends and closes after midnight.
Lines often curve well around the block with customers eager to consume at least one of the four dishes on the menu: birria tacos, birria tostadas, birria mulita cheese quesadilla, and birria consommé. These menu items are typically bought in pairs, however, to follow Jalisco locals who take a sip of consommé broth after taking a bite of their birria taco. Following birria’s rise in popularity on social media, many now dip birria tacos in the consommé as well. Other New York City birria spots include Las Delicias Mexicanas in East Harlem and El Gallo Taqueria in Brooklyn.