If you’ve never had birria, you don’t know what you’re missing. The slow-cooked meat simmers in its own juices, and is scooped into delicious tacos, mulitas, burritos, and quesadillas with plenty of gooey melted cheese. A self-taught cook from Mexico City, Fredy Zavala opened Birrieria Tijuana in 2019 with his wife Genoveva Arias, and their restaurant quickly became a popular destination for locals and foodies seeking the perfect birria tacos.
Fun fact: The popular restaurant goes through 5,000 pounds of beef each week!
|Fredy Zavala and Genoveva Arias|