Our Birria Tradicional

Our Birria comes from a recipe that can be dated back to 100+ years. It’s roots are in Jalisco, passed down from generation to generation and we take pride in keeping it 100% original. We like to say “Si no es de Chivo no es Birria”.

Cabrito Goat Mafia Style

Our Cabrito is slowly roasted over embers of mesquite and lightly seasoned through our brine process. It’s highly influenced from the Original Cabrito you can find in Monterrey.

Preservation and Modern Interpretations

Our stance on Birria is firm and backed by history. We believe that the original way is slowly fading through the popular Birria inspired beef version. Los Angeles is our home, and not many Mexican Americans have a direct connection to Mexico like we do.

Their Mexican food experience is limited to what is available in this country. Naturally, we want to remind our younger generations that our food has roots and history and we’d like to preserve that.

However, we too like to create modern dishes with Mexican flavors. We respect the classics, but we push for modern as well.

The Crew

Ivan Flores is a 2015 LAHC Culinary Program Graduate. He was born in Los Angeles but he has roots in Nayarit, Mexico. He has been in the hospitality industry for over 7 years.

Juan Garcia 2015 LAHC Culinary Program Graduate. Born in Ciudad Guzman. Fourth generation Birriero. Over 10 years of Catering/Hospitality industry experience.