Good Food
Tracing the history of the birria obsession
A red, beef stew tucked into a corn tortilla stained red from the juices — birria de res has become a bonafide phenomenon. Bill Esparza documented its journey from Tijuana to Los Angeles and beyond in a deep dive for Eater .
By Evan Kleiman • • 1 min readA red, beef stew tucked into a corn tortilla stained red from the juices — birria de res has become a bonafide phenomenon. Bill Esparza documented its journey from Tijuana to Los Angeles and beyond in a deep dive for Eater.
The full episode
4 of 6
Bollywood cuisine, tea, birria, cauliflower- 0:00RSVP to a night of Indian cooking and Bollywood films
- 7:29Tackling race and reconciliation in a historic Southern town
- 18:39Reading beyond the tea leaves of colonial trade and exploitation
- 30:14Tracing the history of the birria obsessionYou’re reading this
- 40:34Topping market cauliflower with a 21 ingredient date mole
- 47:45In the Weeds: feeding the neighborhood with leftover biscuits
The full episode
4 of 6Bollywood cuisine, tea, birria, cauliflower- 0:00RSVP to a night of Indian cooking and Bollywood films
- 7:29Tackling race and reconciliation in a historic Southern town
- 18:39Reading beyond the tea leaves of colonial trade and exploitation
- 30:14Tracing the history of the birria obsessionYou’re reading this
- 40:34Topping market cauliflower with a 21 ingredient date mole
- 47:45In the Weeds: feeding the neighborhood with leftover biscuits