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Dig this combo; shredded, slow-cooked meat wrapped in a tortilla and dipped in a spicy and savory dark red broth. This is a birria taco and it s taken Connecticut by storm and slowly but surely, Connecticut restaurants are featuring this irresistible taco. In Connecticut, it was first featured at Camacho Garage in New Haven by chef Arturo Franco-Camacho who used to order this taco variety from a food truck in Tijuana in the 1960s. Get our free mobile app Thanks to Connecticut Magazine for turning me on to this incredibly delicious meat-filled mouth-watering taco. The birria taco consists of braised meat wrapped in a corn tortilla that s been pan-fried in the fat from the top of the stew (birria) used to braise the meat and then topped with cheese, cilantro, lime, and white onion. A cup of the broth comes with the taco for dipping. Guaranteed, you will crave one after you watch the video.

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