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Taco ’Bout Tasty cont’d.
Birria de res tacos, colloquially called birria tacos or red tacos, first made a splash on social media in 2018, but their international renown was 60 years in the making. During the ’50s, Tijuana resident Don Guadalupe Zárate opened a stand where he sold the orange-hued handhelds in their initial iteration. By the 2010s, the delightfully sloppy tacos had finally gained traction in their homeland and had evolved into what they are today—crisped-up, consomme-soaked corn tortillas stuffed with beef, onions, cilantro, salsa and, often, melty cheese. It was then that a few ambitious Mexican American taqueros, including Omar Gonzalez of Birrieria Gonzalez and Teddy Vasquez of Teddy’s Red Tacos, both based in Southern California, brought them across the border. Now, fortunately for us, street food…
