Birria is a slow-cooked meat stew originally from the Mexican state of Jalisco. "What people don't understand about Mexican food. It's as diverse as the food that we have in the United States," Guy Fieri said. "When you go to Mexico, you eat food from all different regions, and it's just like, wait a second, I never heard of this ... So beauty is [birria is] one of those things that's finally starting to get some attention."
Goat meat is the protein traditionally used in the dish, but Fieri opted to use beef for his menu instead, saying, " ... not everybody wants to [eat] goat." He notes that the restaurant's cooking method starts with slow braising the beef, then shredding it for the Mexican pizza. The broth that is left over from stewing the meat becomes the consomé. If you want to try the dish for yourself, which Fieri called a "game changer," Guy Fieri's Flavortown Sports Kitchen is now open.
Static Media owns and operates Daily Meal and Tasting Table.
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The Dish From Guy Fieri's New Restaurant He Would Love To Feature On Triple D - Daily Meal
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