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One of the few restaurants in the county to sell Zacatecan-style birria (goat stew). You can order it as a soup, but it's better on a Styrofoam plate-just a mound, at least a pound of goat served as is. It's up to the eater to decorate it with an accompanying plate of diced white onions, cut limes and cilantro (no oregano, which would be a menudo heresy). Another bowl holds fresh salsa made from chile de árbol, a gnarled demon that has the dry smokiness of chipotle and the fury of jalapeño.