Birria Michoacana's basic birria taco features shredded or chunked beef that's been slow-cooked for hours in a complex sauce of dried chiles, vinegar, and spices. The tacos are dipped directly into the consomé (the cooking liquid) or filled with meat and served alongside a hot bowl of broth. The bread soaks up the rich, savory liquid while you eat. It's messy, but that's the point.
Tips from diners
Dip the taco quickly in the consomé—just enough to soak it but not dissolve the tortilla. It takes practice.
For those wanting more indulgence, Birria Michoacana offers their basic tacos topped with melted Oaxacan cheese instead of just the meat and broth. The cheese stretches as you eat, binding the taco together and adding richness. Some locations crisp the cheese in a pan before assembling the taco, creating a cheese shell.
Tips from diners
Ask for extra cheese—most places will add it for a small upcharge and it's worth every peso.
Quesabirria takes the concept further: corn tortillas are filled with melted Oaxacan cheese and shredded birria beef, then dipped in the consomé to soak. They're often fried slightly to crisp the exterior while melting the cheese. The result is a hybrid quesadilla-tacos that's richer and more indulgent than a basic birria taco. Served with a small bowl of consomé for continued dipping.
Tips from diners
The quesabirria is more filling than regular tacos—order 2-3 instead of 5-6.
The consomé is the soul of birria—a complex, spiced broth made from slow-cooking beef with dried chiles (usually guajillo and ancho), vinegar, tomatoes, and cumin. The fat from the meat emulsifies into the broth, creating a rich, almost glossy surface. It's served hot and is meant to be sipped alongside tacos or used for dipping. One bowl easily serves 2-3 people with tacos.
Tips from diners
Squeeze lime into your consomé and sprinkle with diced onion and cilantro—the brightness cuts through the richness.
Beyond dipping, Birria Michoacana transforms their consomé into a full soup by adding crispy fried tortilla strips, avocado, fresh onion, cilantro, and sometimes queso fresco (fresh cheese). It becomes a hearty, meal-in-a-bowl option that's slightly less messy than dipping tacos. The tortilla strips stay crispy despite being in the hot broth.
Tips from diners
The birria soup is perfect for lunch—hearty, warming, and fills you up with less mess than dipping tacos.
Birria Michoacana specializes in the Michoacán style of birria, where slow-cooked beef is served with a side of consomé (rich broth) for dipping the tacos. The birria originates from Jalisco but has evolved across Mexican regions, with Michoacán adding its own traditions. The tacos are dipped in the fatty, savory broth or filled with the meat and served alongside a bowl of consomé for dunking. It's comfort food that rewards those willing to dive in.
Bring napkins or wear clothes you don't mind staining—the consomé drips everywhere. It's all part of the experience.
Open from 11am, but birria is best between 12-3pm when the meat is fresher and the consomé is hottest.
One bowl of consomé is plenty for 3 people with tacos. Don't over-order—it's filling and heavy.
Order basic tacos (sencillo) with consomé on the side for the best value. You control the dipping.
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