05/02/2026
BIRRIA…. good ‘ol BIRRIA.
Want to read a cool little story?
When we first opened the restaurant 2.5 yrs ago, I wanted to add more to the then-current menu. I have a bigger cooking space so, why not?!?
I researched “trending food/dishes”. Birria popped up everywhere. What’s Birria I thought? I’m Cuban/Peruvian and never heard of Birria (which is Mexican). I did my homework, purchased the 14 items I needed, rolled up my sleeves and got to it.
Day 1 (Mar 20, 2024): I made 4.5 lbs of beef chuck. Every 7-10 days. Not many were interested in tacos.
Day 365 (Mar 2025): I was making 20-25lbs of chuck every 6-7 days. Not much left over. When we do I make Birria empanadas.
Today, May 2, 2026: 2 years, 1 month, 12 days later. I’m making 70-75 lbs of Beef, plus 25-30 lbs of chicken breast for Birria, that’s roughly 100 lbs BIRRIA out of our 500 sq ft kitchen.
Thank you to every one who’s had our Birria in one form or another: Tacos, Empanadas, Fries, Quesadillas, Ramen, or Grilled Cheese Sandwich. Our Birria is gaining popularity every day and we love it!!
What’s next you ask?? PUPUSAS.
I’m practicing making pupusas. Cheese, Bean and Cheese and of course BIRRIA.
I’ll keep you guys posted on when they’re available, promise they’ll be amazing too.
What’s your favorite Birria item??
