Where to Get Birra “Red” Tacos in Miami


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Soaking a taco in soup may not seem like a real thing. But the combo is already very popular, especially on the west coast. Known as birria tacos, they are often referred to as “red tacos” for the stew-like broth used in dipping this street food. The result is a crispy, meaty, cheesy bundle of joy that seems to have been born by replacing tomato soup’s best friend, the grilled cheese sandwich, with an overcrowded taco.

Originally, Birria referred to the western Mexican meat stew, which was believed to have originated in the state of Jalisco. The genius idea of ​​serving it over a deep fried taco started out as simple street food in Tijuana and has headed north in recent years to become a major trend in Southern California. Traditionally made from lamb marinated with guajillo and chipotle, the dish in the US often replaces beef, which is no less suitable when dipped in bay leaf, clove, and stew jar infused with cinnamon.

Fortunately for all those Miamians who are drooling right now, a trip to Tijuana won’t be necessary. The dish landed in South Florida thanks to several local pop-ups offering “red tacos” via easy-to-go and delivery options.

Don Manuels Tacos in Hollywood offers homemade, authentic Birria tacos by food truck.EXPAND

Don Manuels Tacos in Hollywood offers homemade, authentic Birria tacos by food truck.

Photo by Manny Garcia for Don Manuels Tacos

Chef / owner and former X-Radio personality Manny Garcia learned how to make authentic birria in Houston after leaving his long career to pursue his passion. For Garcia, that passion was tacos. And not just any tacos, but real West Coast style birria that he sells from his Hollywood-based food truck called Don Manuel’s Tacos. He has since traveled through Mexico, Texas, and California trying the real business while learning traditional tips and cooking methods. Today you’ll find Garcia throwing homemade birria over the food truck’s bi-weekly pop-up. A modified pandemic-friendly online ordering system means that meals are placed directly in your trunk for contactless collection. Due to the time consuming preparation of this dish, orders are limited to around 50 customers per week. Pickup is on Saturday from a designated Broward County location. Take the first dip and bite and you’ll see why it is worth waiting for another chance to snag those tacos. The tender brisket is soaked in Garcia’s own guajillo chilli-based marinade for days, and a broth that cooks for 24 hours results in a deep, aromatic broth. Tacos, priced at $ 4 each, are filled with meat and cheese and fried to a crispy golden brown. The rich broth – hugely popular and available for additional orders – is sold separately for $ 1.75 per cup.

El Primo Red Tacos is a pop-up in Miami's Pez restaurant that specializes in birria tacos.EXPAND

El Primo Red Tacos is a pop-up in Miami’s Pez restaurant that specializes in birria tacos.

Photo by Rey Delgado for El Primo Red Tacos

El Primo Red Tacos at Pez

20 W. Flagler St., Miami

In his new El Primo Red Tacos popup, Pez offers his Birria in taco, quesadilla and tostado form. The most popular option is the “Huesitaco,” a Birria taco with bone marrow ($ 6). Or you can get it as a taco dorado, the beef and cheese version that comes in a crispy fried taco bowl ($ 4). Whichever direction you go, be sure to order a few pages of the consommé, a 15-ingredient recipe that takes over eight hours to prepare ($ 6). Guests can pre-order from an online menu or visit the restaurant to sample typical pop-up produce, including birriamen, birria meat, and broth with ramen noodles ($ 14). The casual outdoor dining pop-up is open Tuesdays, Fridays and Saturdays from 5pm to 10pm. Great news: Pez co-owner Frank Neri says a stationary El Primo is in the works.

The Taco Baja Republic Birria Taco can be ordered to take away from the truck or via door dash delivery.EXPAND

The Taco Baja Republic Birria Taco can be ordered to take away from the truck or via door dash delivery.

Photo courtesy Rouge Peralta for Taco Baja Republic

Chef and owner of the Taco Baja Republic, Rouge Peralta, conjures up his own version of the “red” Birria taco over his recently launched food truck on Bird Road. Much like a street taqueria in Mexico, Peralta’s setting is based on a traditional recipe that uses tender steamed beef to give it an American twist and, just like in Southern California, it is made in an authentic take-away way. For $ 11.99, you can get a decent to-go box with three tacos. Each filled to the brim, topped with freshly diced onions and coriander and served with a cup of Peraltas souplike broth for dipping. You can get the same Birria tacos for $ 2 each on taco Tuesdays – just don’t forget to ask for a side of stew. Order your tacos straight from the truck or visit DoorDash to have them shipped straight to you.

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Nicole Danna is a Palm Beach County-based reporter who has been reporting on the South Florida food scene for the New Times since 2011. She also enjoys drinking beer and writing about the growing craft beer community in the region.

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