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Get your goat on! The kind cooks here collect the chivo drippings into a powerful amber-colored consommé, oily and spiked with chile, presented to you steaming in a bowl with the birria de chivo on the side in a cup that jolts with the liquefied power of goat. The goat meat itself is presented simply: rubbed with chile, cooked so the top of the meat is crisped à la carnitas, the inside ruddy, gamy, covered with sheets of yellow fat that slowly melt. Cilantro, onions, lime wedges and two salsas (one smoky, another with a curious vinegar kick) are also on the side, but the birria really doesn't need any more flavor: you'll reek of goat for the rest of the day, and you'll love it.