0
Birria (accent on the first syllable) is a spicy Mexican meat stew usually made with goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from Jalisco, it is a common dish in some Mexican food establishments. It is served with corn tortillas, onion, cilantro, and lime. Birria is made using a base of dried roasted peppers. This gives birria both its characteristic savoriness as well as its remarkable variety, as different cooks will choose different peppers to use for the broth base. Birria is served by combining a bowl of broth with freshly chopped roasted meat of the customer's choice. One eats it by filling a corn tortilla with meat, onions and cilantro, seasoning with fresh squeezed lime juice, and then dipping it into the broth before eating it. The broth itself is also eaten with a spoon or by drinking from the bowl. A common icon in birria restaurants (birrierías) is a pair of goat horns. The icon is used as a symbol of the proported aphrodisiac powers of birria, presumably tied to the general randiness of the goats from which it is made. Guadalajara is famous for its birrierías. Two locations within the city are particularly renowned for it: the food court in the Mercado Libertad (where the birrierías are located in the SW corner), and the Barrio de las Nueve Esquinas, just south of the Templo San Francisco in the Centro (downtown). In Central America and Southwest Mexico "birria" is slang for beer. In continental Spanish the word "birria" refers to something of poor quality.[1] It's thus likely that the stew is so named because of its working class origins. Though commercially birria is made from goat or sheep, other meats can be used. For example, in coastal areas of Colima and Jalisco, where the Green Iguana is common, Iguana meat is a traditional ingredient of birria.[1]
http://en.wikipedia.org/wiki/Birria
Wiki User
∙ 14y ago
Add your answer:
Earn +20 pts
What is birria?
BIRRIA IS A VERY GOOD SPICY MEXICAN FOOD MADE OUT OF MEAT AND SOME OTHER GREAT INGREDIENTS.
Origin of birria a Mexican stew?
it came from jalisco stupida
Do food in Mexico vary from location to location?
Absolutely, yes. Every region, state and city has its own local dishes. Some examples are given:Yucatan: Where the cochinita pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.South-Central Mexico: It is the region where pozole (from Nahuatl pozolli) was first created by Aztec people. When Spain conquered Mexico, some ingredients like the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish.Jalisco: The regional dish most known for this state is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.
What do Mexicans eat during the cinco mayo fiesta?
In Mexico, Cinco de Mayo is mainly celebrated in the state of Puebla, where the Battle of Puebla took place in 1862. No special food is associated with the celebration, but Chiles en Nogada are likely to be served. Chiles en Nogada are poblano chiles filled with "picadillo," (a mixture usually containing chopped or ground meat, aromatics, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag: chili for green, nut sauce for white , and pomegranate for red. Cinco de Mayo is not widely observed in other parts of Mexico, but if there is a Cinco de Mayo celebration, the foods of that region would be served. For instance, if you are eating in Mexico City, tortas, pambazos or pozole would be in order. In the city of Guadalajara, birria would be the choice. Caldo loco is pretty common throughout the state of Hidalgo. At widespread Cinco de Mayo celebrations in the United States, it is likely that "traditional Mexican Food" consisting of tacos, enchiladas, burritos, fajitas or any other Tex-Mex cuisine dish would be on the menu.
What kind of restaurants are in Mexico?
All kinds, especially on larger cities like Mexico City, Guadalajara or Monterrey, or on tourist resort cities like Los Cabos, Cancun and Puerto Vallarta. These include international, regional and local cuisine; you should be aware that regional and local have nothing in common with the so-called Mexican food found outside of Mexico. Some examples of this kind of food are as follows:Mole poblano, which can be defined as a very thick, homogeneous sauce with complex flavors, was "invented" in the central city of Puebla. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.Cochinita pibil was invented in the Yucatan Peninsula. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.The regional dish most known for the state of Jalisco is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.
On Christmas in Mexico what do they eat?
From Mexico to Panama tamales are a "must have" food and are very common throughout the entire holiday. We make tamales of corn meal dough with or without a filling and steam-cook them to perfection. To steam them we wrap it in a leaf of the corn or in plantain leaves, depending on the customs of each country. Tamales in Mexico are deeply rooted in the pre-Hispanic times. They were important in many rites which had their own distinct type of tamales filling and form. There are many types of tamales, about "forty two different kinds" according to Karen Horsh Graber in her article "Los Tamales: Five Hundred Years at the Heart of the Fiesta." In Guatemala "Tamales of rice" make the list for Christmas foods as well. Guatemalans use the "tamal negro" -black, mainly for special occasions like Christmas or the New Year. They also have el "tamal colorado" -red, which we see most often along with the small "chuchito" wrapped with corn husks. Tamales can be filled with prunes, turkey, raisins and a sauce made with local spices. The typical Hispanic Christmas foods in Mexico include red tamales, sweet tamales and pork tamales which are served throughout the Christmas holiday. During the "posadas" you can find Mexican hot chocolate, a stew called "birria," "gorditas con carne deshebrada" which are corn made pockets with shredded beef, and "atole" -corn gruel. For "Nochebuena" Mexicans like to add to the tamales with a Mexican noodle casserole called "sopa seca," "menudo" -made from tripe or "Pozole" made from pork or chicken, Mexican rice and drinks made of a hot fruit punch or sparkling cider.
Do tacos represent Mexico?
As much as hamburgers represent the United States, or chop suey represents China.Tacos are just one of many dishes prepared in Mexico; these are especially popular in central Mexico but not so much on northern or southern regions of the country, where other kinds of food are much more appreciated. For example:Nuevo Leon (northern Mexico): Large-sized corn tortillas called sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon (fajitas, burritos).Yucatan (eastern Mexico): Where the cochinita pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.Jalisco (western Mexico): The regional dish most known for this state is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.
How is the Mexican American Cinco de Mayo celebrated?
In Mexico, Cinco de Mayo is mainly celebrated in the state of Puebla, where the Battle of Puebla took place in 1862. No special food is associated with the celebration, but Chiles en Nogada are likely to be served. Chiles en Nogada are poblano chiles filled with "picadillo," (a mixture usually containing chopped or ground meat, aromatics, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag: chili for green, nut sauce for white , and pomegranate for red. Cinco de Mayo is not widely observed in other parts of Mexico, but if there is a Cinco de Mayo celebration, the foods of that region would be served. For instance, if you are eating in Mexico City, tortas, pambazos or pozole would be in order. In the city of Guadalajara, birria would be the choice. Caldo loco is pretty common throughout the state of Hidalgo. At widespread Cinco de Mayo celebrations in the United States, it is likely that "traditional Mexican Food" consisting of tacos, enchiladas, burritos, fajitas or any other Tex-Mex cuisine dish would be on the menu.
What are the main dishes of Mexico?
Every single food dish in Mexico is famous there really isn't a dish that's not famous. Some examples are:Tacos of Carne asada, al pastor, cabeza or lengua you choose. There is also Mole Poblano which is sweet or Mole Ranchero which is spicy. You also have Posole which can be made from pork or chicken your choice. Quesadillas made from corn maseca and then fried. Tamales made with chicken,pork,red or green sauce. There is also Enchiladas made from chicken, frijoles fritos (Fried Beans), potato or cheese with onions. There is also Chilaquiles made from tortilla eggs and onion with red pepper chilly sauce. How can you forget Carnitas, Sopes and Birria. Just about anything that you can think of is a famous Mexican dish. There are many more dishes but I can't name them all it would take all of the space left.
Guadalajara, Mexico?
About Guadalajara, MexicoGuadalajara, Mexico is an amazing city that embraces both the old and modern. This combination gives the city a truly unique feel. Guadalajara offers a break from the resort hotels. Although these properties are wonderful, some tourists want to unplug from all of the stimulation. This city is very busy and the second largest in Mexico. The bustling business centers let visitors know that this city is a great metropolis.Guadalajara, Mexico is a pretty city. Flowers, parks, mountains, and beautiful landscapes decorate this city. The culture and history alone can keep the first time tourist fully entertained for weeks on end. Mariachi bands first originated in this city. Also, Guadalajara, Mexico is also home to the famous hat dance. A nearby town, Tequila, is famous around the world. It is not hard guessing why. Right? Visitors from around the world come to this city to party during the month of October. This month long festival has so many things to entertain and educate the whole family. In fact, this is one of the most family-friendly cities in the world.Art and EntertainmentLa Concha Ac%C3%BAstica is a family tradition in Guadalajara, Mexico. A wide variety of entertaining cultural shows are performed here. Parque Agua Azul is a beautiful part that is another family favorite. This park is divided into two sections. Nature can truly be appreciated in the green house, orchid house, butterfly house, and bird house. Archaeological Museum of Western México in Guadalajara, Mexico is a great place to see pottery and ancient relics from the past.Visitors that enjoy a awesome night life scene will appreciate this city. The whole city is basically a party. Fun is definitely in the atmosphere in Guadalajara, Mexico. The variety of cultural experiences will fascinate you. Regardless of your taste, you will find something in this city. Piano bars, jazz clubs, and discos are abundant.Those that wish to partake in watching the fine arts will not be disappointed. Opera, theatre, and ballet are available for all. The high quality performances will leave you amazed. The cultural events are definitely romantic, family-friendly, and great for business travelers.Food and DrinkFoodies will think they are in paradise. Great, flavorful food is affordable. Guadalajara, Mexico has world class restaurants with delicious, high-quality dishes. Chefs from all over the world come here to display their cooking gifts. Tamales are a local favorite. Also, birria is a local staple. This spicy stew is prepared beef, lamb, or goat. The sauce of light tomato is simply divine. And visitors simply must try the pozole. This dish is a pork dish with hominy. It is absolutely fabulous and must not be missed.Tourists will have a wonderful time in Guadalajara, Mexico the Spanish culture is vibrant and fun. The whole town is simply a great place to be. Also, the locals are very friendly and welcoming. They love to help visitors find the best spots in their city. What are you waiting for? Pack a suitcase and hop a plane. The fun and action is awaiting you.
What foods do they have in Mexico City?
Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of pizza has increased greatly during the past few years. American fast food chains have gained in popularity.However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. Following are some examples from each region or state:Nuevo Leon: Large-sized corn tortillas called Sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the Arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon (Fajitas, Burritos).Tamaulipas: Northern coastal state home of the Carne a la Tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.Puebla: Origin of Mole Poblano, which can be defined as a very thick, homogeneous sauce with complex flavors. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.Yucatan: Where the Cochinita Pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.South-Central Mexico: It is the region where Pozole (from Nahuatl pozolli) was first created by Aztec people. When Spain conquered Mexico, some ingredients such as the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also Tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish.Jalisco: The regional dish most known for this state is the Birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.There are also many garnish or entree foods from Mexico, including Guacamole, Nopal salad and hot sauces like Pico de gallo (tomato, onion, cilantro), Green (green tomato) and Red (chile pepper). Finally, there are unusual foods, even for Mexicans: Huitlacoche(corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; Escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines(grasshoppers), are toasted, salted and eaten as a snack on some coastal states.As for desserts, Mexico has a huge variety of them: Cacao has been cultivated in Mexico for at least three millenia. When mixed with sugar, Chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as Cocadas(made of milk and coconut), Mueganos (popcorn with caramelized sugar) and Alegrias (candies made of amaranth seed and bee honey) are popular.
What is eaten for lunch in Mexico?
Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of pizza and sushi have increased greatly during the past few years. American fast food chains like KFC, McDonald's and Burger King have also gained in popularity.However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. In fact, traditional Mexican cuisine has been declared an intangible cultural heritage of humanity by UNESCO since 2010; a recognition not even French cuisine has ever achieved. Following are some examples from each region or state within Mexico:Nuevo Leon: Large-sized corn tortillas called sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon (fajitas, burritos).Tamaulipas: Northern coastal state home of the carne a la tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.Puebla: Origin of mole poblano, which can be defined as a very thick, homogeneous sauce with complex flavors. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.Yucatan: Where the cochinita pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.South-Central Mexico: It is the region where pozole (from Nahuatl pozolli) was first created by Aztec people. When Spain conquered Mexico, some ingredients like the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish.Jalisco: The regional dish most known for this state is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.There are also many garnish or entree foods from Mexico, including guacamole, nopal salad and hot sauces like pico de gallo (tomato, onion, cilantro), green sauce (made from green tomato) and red sauce (made from chile pepper). Finally, there are unusual foods, even for Mexicans: huitlacoche (corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines (grasshoppers), are toasted, salted and eaten as a snack on some coastal states like Oaxaca.As for desserts, Mexico has a huge variety of them: cacao has been cultivated in Mexico for at least three millenia. When mixed with sugar, chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as cocadas (made of milk and coconut), mueganos (popcorn with caramelized sugar) and alegrias (candies made of amaranth seed and bee honey) are popular.
