ancient dish - Birria
Mexico
Ancient dish: Birria
Description: Birria is a traditional Mexican stew that hails from the western state of Jalisco, particularly associated with the city of Guadalajara. Originally made with goat meat, birria has evolved to include other meats like beef and lamb, depending on regional preferences and availability. The meat is marinated in a blend of dried chillies, garlic, vinegar, and aromatic spices such as cumin, oregano, and cloves. After marinating, the meat is slowly cooked until it becomes tender and infused with the bold, spicy flavours of the marinade. Birria is typically served in its broth, called consomé, alongside warm corn tortillas and garnishes like chopped onions, cilantro, and lime
Place of origin: Mexico
Location: Mexico is located in the southern part of North America, bordered by the United States to the north, the Pacific Ocean to the west and south, the Gulf of Mexico and the Caribbean Sea to the east, and Guatemala and Belize to the southeast. Its geographic position makes it a natural bridge between North and Central America, with diverse landscapes that include mountains, deserts, jungles, and coastlines
Typical ingredients: Lamb, beef, ancho chiles, guajillo chiles, chipotle pepper, peppercorns, cloves, thyme, marjoram, Mexican oregano, bay leaves, cumin, ginger, cinnamon, cilantro, garlic, onion, salt, pepper, tomatoes, vinegar, and water
Associated cuisine: Mexican
Course: Anytime
Birria ancient history: Before Spanish colonization, indigenous peoples in what is now Jalisco, such as the Huichol and Cora, relied on local ingredients and cooking methods that laid the groundwork for birria. They used native plants like chilies, tomatoes, and herbs, and cooked meats like deer, rabbit, or turkey in earth ovens or over open fires. These methods, emphasizing slow cooking and bold flavours, likely influenced birria’s development. The concept of stewing meat with chilies and spices aligns with pre-Columbian practices of preparing hearty, communal meals.
The arrival of the Spanish in the 16th century transformed Mexican cuisine, introducing livestock like goats, sheep, and cattle, as well as new spices and cooking techniques. Birria is traditionally associated with goat meat, which was not native to Mexico. Spanish settlers brought goats, which thrived in Jalisco’s rugged terrain but were considered less valuable than cattle or pork. Indigenous communities and mestizo populations began incorporating goat into their diets, often out of necessity, as it was more accessible than other meats.
One theory suggests birria emerged as a way to make tough, gamey goat meat palatable. Slow-cooking in adobo—a marinade of dried chilies, garlic, oregano, cumin, and vinegar—tenderized the meat and masked its strong flavour. This technique likely drew from both indigenous chili-based sauces and Spanish culinary traditions, such as the use of vinegar and spices like cumin, which were influenced by Moorish cuisine.
Birria is most closely associated with Jalisco, particularly the city of Guadalajara and surrounding areas like Cocula. By the 17th and 18th centuries, it had become a regional speciality, prepared for celebrations, religious festivals, and communal gatherings. The dish was practical for feeding large groups, as a single goat could yield enough meat for many, and the rich, spicy broth stretched the meal further. The use of maguey leaves to wrap and cook the meat, a technique called barbacoa, was common in early birria preparation, reflecting indigenous pit-cooking methods.
The name “birria” itself may derive from the Spanish term berrea, referring to something of low quality, possibly alluding to the humble origins of using “lesser” meats like goat. Over time, however, birria became a beloved dish, celebrated for its depth of flavour and cultural significance.
By the 19th century, birria had solidified as a staple in Jalisco’s culinary identity. It was traditionally served as a stew, with the meat cooked in a spiced broth and accompanied by tortillas, onions, cilantro, and lime. Regional variations emerged: in some areas, birria was made with lamb, beef, or pork, depending on availability. In Zacatecas and Aguascalientes, neighbouring states, birria developed distinct styles, often with different chilli blends or preparations.
The dish’s versatility also led to innovations. In the 20th century, birria began to be served in taco form, especially in urban areas like Guadalajara and later Tijuana, where birria de res (beef birria) gained popularity. The consommé, the rich broth from the cooking process, became a hallmark, served alongside or used as a dipping sauce.
