https://www.nytimes.com/2021/02/08/dining/birria-recipes.html
Food trends come and go, but a bowl of birria with warm corn tortillas will never lose its appeal.Credit.David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
The Birria Boom Is Complicated, but Simply Delicious
With infinite variations, the regional Mexican stew is now a TikTok and Instagram star in Los Angeles and beyond.
Food trends come and go, but a bowl of birria with warm corn tortillas will never lose its appeal.Credit.David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
LOS ANGELES You go to Birrieria Nochistlán for the Moreno family’s Zacatecan-style birria a big bowl of hot goat meat submerged in a dark pool of its own concentrated cooking juices.
Listen 7 min MORE Zach Nichols at Two Peas in a Pod explains that the purple bits of his cauliflower is due to the anthocyanins, a class of compounds with antioxidant effects. Photo by Gillian Ferguson.
Market correspondent Gillian Ferguson meets up with Chef Carols Jaquez of
Birria Pa La Cruda and Ome, a vegetable-focused pop-up. Jaquez is shopping for cauliflower at the Santa Monica Farmer’s Market, which he will cure with a confit technique and sear on the plancha to order. Next, Zach Nichols of Two Peas in a Pod talks brassica and his variety of cauliflower.
Chef Carlos Jaquez is making a date mole of 21 ingredients, which he is serving at Ome. Photo by Gillian Ferguson.