• Mexican-born birria tradition takes root in Michigan

  • Dec 17 2024
  • Length: 17 mins
  • Podcast

Mexican-born birria tradition takes root in Michigan

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  • Summary

  • Chef Eddie Vargas has a long history with birria — a flavorful stew that is slow cooked until the meat of choice is fall-apart tender. Filled with dried chiles, garlic, and spices, the stew is traditionally made with large cuts of goat or lamb. However, in the U.S., it is most often made with beef. In the past decade, birra tacos, quesabirria, and even birra ramen have taken off. Listen to how Eddie is making this traditional stew. And stay tuned because in 2025, Eddie is opening a new taqueria called Tacos Wuey Detroit with his father Jose.

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    Music in this episode by Audio Network and Blue Dot Sessions.

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