Review: At Teddy`s Red Tacos, Tijuana-style birria takes its place in the beef canon
(LA Times MLB)

There was a time in Southern California when birria was what you ate after church baptisms or for hungover Sunday morning meals, a restorative dish of musky goat broth rooted in the chivo-intensive cooking of west-central Mexico. Goat was as central to the meal as hot corn tortillas and ice-cold...