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Birria de Res has arrived in Texas and it seems nobody can get enough of this red hot taco trend but don’t tell that to the goat birria die-hards. In this episode, we dissect the Birria trend, beef, and goat, from its century-old roots in central Mexico to its newfound popularity as Texas’s latest taco trend. We’ll also learn how Tejanos are adapting the dish for brisket-hungry local palates. Guest include Josh Palacio, El Remedio (San Antonio) and Chris Morrill, Taco Shop El Paso (El Paso).
