El Potrillo Birrieria

Quesabirria Tacos

Corn tortillas dipped in brick-red birria fat, griddled until crispy and crackling, stuffed with shredded braised beef and molten cheese — the whole operation begs to be dunked in consommé

Consommé

The deep, ruddy braising broth served alongside — loaded with rendered fat, dried chile depth, and the residual gelatin from long-cooked beef; better than most restaurants' soups

Mulitas

Two griddled tortillas pressed together with birria and melted cheese — a richer, more substantial cousin of the taco that soaks up the fat beautifully

Birria Bowl

Birria meat over rice, ladled with consommé — the practical choice when you want maximum meat without navigating a stack of tacos