![]() So he began researching and recipe-testing before adding beef birria to his trailer menu. Guerrero was no stranger to cooking delicious beef low and slow, but in his home state of San Luis Potosí, barbacoa is king. After seven years working at Torchy's Tacos, Guerrero had worked his way from the dish pit to the kitchen before leaving to open a trailer called La Tunita 512 in November of 2019. Here in Austin, Gerardo "Jerry" Guerrero saw that beef birria was having a moment, and decided to experiment with it. ![]() As the internet lit up with close-ups and slo-mo clips of the tender meat-and-cheese tacos submerged in steamy consommé, the trend started to spread up through California and across the U.S. Marketing on Instagram to a young Latinx community propelled the business to quick success, and soon other birria trailers followed. “I think birria has always been popular amongst us Mexicans, but with social media it has finally reached others.” –Gabriela Bucio, Gabriela’s DowntownĪfter Ruben Ramirez and Oscar Gonzalez discovered quesabirria on a visit to Tijuana and decided to introduce beef birria to L.A., they opened Birrieria Gonzalez in a barbershop's parking lot in 2015. These tacos were topped with salsa de chile de árbol, then served with onion, cilantro, and a cup of beef consommé for dipping. ![]() The Tijuana version is said to have started in the 1950s when Don Guadalupe Zárate opened a street stand selling birria de chivo (baby goat) but switched to beef to achieve greater yield, using a cut similar to brisket.īirria de res continued to gain popularity into the Eighties, when Juan José Romero opened Tacos Aarón and began peddling "quesabirria": corn tortillas folded and stuffed with mozzarella cheese and birria, then griddled to melty perfection on a grill. An insatiable obsession with food porn is what helped launch Tijuana-born birria de res (and its cheese-laden cousin quesabirria) into a food sensation that is rippling across Austin, and the whole country.īirria, a dish from Jalisco, is traditionally made from goat or lamb and slow-roasted in a chile-based adobo for hours. Social media is responsible for spreading countless food trends across the globe, for better or worse. 85.5 San Antonio de Las Minas, 22766 Valle de Guadalupe, B.C.Gerardo "Jerry" Guerrero, owner of La Tunita 512 (Photo by John Anderson) Head down and check out these amazing wineries and restaurants:Ĭalle Granate S/N San Antonio de las Minas, 22766 Ensenada, B.C., MexicoĬarretera ensenada-tecate km86.3, 22750 Valle de Guadalupe, B.C., MexicoĬarretera Tecate-Ensenda Km 82.5, Valle de Guadalupe, B.C., MexicoĬarretera Ensenada-Tecate Km. Guadalupe Valley is open and they need your business! Drew grows most of the produce he uses at his restaurant on this ranch as well as the flowers that adorn his tables. We stayed at Drew’s family ranch and woke up to his Mother in Law Guadalupe’s amazing desayuno. ![]() It is my favorite restaurant in the whole world. Nestled between a grove of massive pine trees at the base of a mountain overlooking the Mogor Badan Winery, Deckman’s is the spot for amazing sunset dinners wrapped in the warm breeze of the Guadalupe Valley. His restaurant, Deckman’s at El Mogor, is a must see if you come down and visit the Valley. The day ended with an epic dinner from our good friend and off-road chef Drew Deckman. He treated us to some of his amazing wines and we sat swapping stories about life and business.Īfterwards we headed to Charlie’s good friends, Kristin and Adam Schute at Lechuza Winery, where we tried their beautiful wines including everything from Chardonnay Roble to my favorite the “Amantes”, which is a bold blended red wine made from all local Baja grapes. Next we headed to Castillo Ferrer where we met up with owner Marco Moreno who gave us the tour of his winery and the newly opened La Justina restaurant which overlooks his beautiful vineyard. We couldn't resist some of the other items on the menu including the scallops, the birria tacos, and even a bit of Mezcal for breakfast. The outdoor patio overlooks their vineyard and fountain pond with a bit of shade. The day started with oysters and white wine at Relieve Vinicola’s Mixtura Restaurant. Accelerated by the growth of local wineries bringing in tourism, Guadalupe Valley has some of the most exciting restaurants in Baja, serving locally sourced seafood and produce. Just slightly north of Ensenada, Guadalupe Valley is exploding with wine and food culture. crew including Jeff Acrea, Mike Cafro and Charlie Copelan to escape to Guadalupe Valley for a day of wine tasting and magnificent food, and really just a good excuse to visit our good friend Chef Drew Deckman. A couple weeks back I rallied some of the Dirt Co.
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