“What I love about tacos in Tijuana is that everyone enjoys them. No matter your age or walk of life, having tacos is a special part of our society.” — Chef Hiram Falfan
Tijuana-style birria de res is beef cooked slowly in a consomé made with dried California chilies and spices. The tender meat is served either in crispy tacos or as a quesabirria, which is a quesadilla featuring chopped beef. Birria tacos are served with the consomé for dipping and a variety of delicious house-made salsas.
Chef Hiram also offers ramen cooked in the birria consommé, a Tijuana specialty, and arroz con leche for dessert.
¿Why is Birria SO GOOD?
Wondering what makes the Tijuana-style birria unique? It is the rich mix of spices and chilies in the house-made consomé used to braise the brisket! (Melty cheese and savory, fresh salsas don’t hurt, either.)
About Hiram Falfan
A long-time Somerville resident, Hiram’s love affair with tacos started at a young age. Growing up in Tijuana, Baja California, México, his father used to take him for tacos often. Even after they moved to San Diego, CA, Hiram and his family crossed the border frequently just to enjoy birria.
With roots in both Tijuana and México City, and after having traveled to countries like Israel, Hiram’s knowledge of food, cookery, and cultural heritage is diverse and deep.
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You will fall in love with birria, too.
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