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As the birria de res taco (or “red taco”) craze sweeps the nation, Eater’s search for birria and quesabirria tacos continues around Atlanta. Originating in the Mexican state of Jalisco and traditionally made as a savory, chile-laden stew using goat meat, birria eventually traveled north to Tijuana becoming a street taco, and then to Los Angeles, where it really took off in America. The Tijuana-style birria de res taco sees goat, lamb, and now beef slow cooked with chiles until the meat forms a brick-red stew that can be eaten as is or encased within a tortilla which has been dipped into the mixture and griddled. To create a quesabirria taco, the tortilla is dipped in birria broth and griddled, before being topped with meat and cheese and then folded into the now crunchy, red-tinged tortilla. It’s pure comfort that comes with a side of consomme (birria broth) for dipping.
Several Atlanta-area restaurants, food trucks, and pop-ups feature birria tacos (mostly made with beef) on the menu. Here are a few establishments to consider around town.
Got a great spot for birria not listed here. Email atlanta@eater.com the details to check out for the next update.
Must reads:
The Great Birria Boom: How two Mexican-American birrieros made the beloved dish a sensation in America
How Birria Finally Took Off in One of America’s Best Taco Cities
Disclaimer: A number of restaurants on this map have resumed dine-in service. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases, please visit the Georgia Department of Health. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.
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