Tacos de birria

Beef cooked down slow, crisped on the plancha, with consomé for dipping and onion and cilantro on the side.

The birria takes two days: chiles toasted and blended, beef marinated overnight, then cooked down until it shreds. On the plancha the tortilla crisps in the fat, the cheese seals it, and the consomé comes on the side for dipping — it's the dish people cross the bridge for.

Serving San Diego and nearby Barrio Logan, Logan Heights, Sherman Heights, Golden Hill, Downtown San Diego, National City.