WHAT IS IT: You may have seen the videos already. A hot mess of a taco is submerged into a rich, red broth. There’s a crunch. And a cheesey pull. What did I just see? Birria originated in the Mexican state of Jalisco, where it’s traditionally made from goat meat slow-simmered with tomatoes, dried chillies and warm spices. You can eat it by the bowlful, but these days, it’s more likely to be scooped into corn tortillas and showered with cheese. The star of the dish is a cup of beef consomme, into which you can dip and dunk your taco to your heart’s delight.

BUT WHY: Can’t decide between a soft or hard taco? Porque no los dos? The birria taco is made from a fresh corn tortilla, coated in beef fat and fried on the grill. It’s soft in parts, crunchy in others, giving you the best of both worlds in every bite.

TRY IT: SMOKING GRINGOS, SYDNEY
In Sydney, the search for taco El Dorado begins at Smoking Gringos in Blacktown. The birria here takes three days to make, with smoked brisket bones the secret to its flavourful braise. Go the whole enchilada and get a side of the birria fries, topped with queso, pico de gallo and salsa.

CDMX, MELBOURNE
CDMX (short for Ciudad de Mexico or Mexico City) has gone from taco cart to cantina in a few short years. The birria is made from red-hot brisket topped with salsa, coriander and onion. The only difficult decision is margarita or michelada?

TACO LIBRE, ADELAIDE
Line up for home-style birria made by owner Yolanda Mendez. The traditional recipe is served on La Tortilleria tortillas, and doused with spicy salsa roja. Double dipping is definitely allowed.

DON BIRRIA, PERTH
Don Birria got into the birria business back in 2020. Try the slow-cooked spiced brisket in a taco, quesadilla or on loaded fries. For a lip-smacking alternative, there’s also a tongue taco with salsa verde dipping sauce.

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