A few of us have mentioned this place on other threads, but since they’re going to open another location in Belmar soon, I thought it was time they had their own thread.
On a recent Sunday, I popped over to the orange awning on the east side of Main Street (between Asbury Ave. and 1st) to give them a try. WOWSA.
I tried the Mixta ($15), which was 1 each of he various styles they offer: taco, quesabirria, and mulita - all served with a generous cup full of that stunning, deep red broth. Is it wrong that I wasn’t able to finish them? Nope. Because the leftovers are in my freezer for the impending birria emergency that I’m betting I’ll have this weekend! So’s the broth, because, if you know me, I’ll freeze ANYTHING. hehe
Here’s the truth: I felt like I had 3 items that were just variations on a theme. A delicious theme, but somewhat perplexing to have the exact same ingredients in 1) traditional soft tacos, 2) off the grill quesadilla style, and 3) folded and even grilled more. The meat (beef, in this case, but traditionally it would be goat) was tender and flavorful, and each version was full of it, along with onions and cilantro and cheese (mozzarella, which I do find perplexing–is there a lot of it in Jalisco?)…and very filling. I devoured the taco first, then half of the quesadilla, and half of the folded one. And then I. Was. Full. This is food that @seal and @corvette_johnny and @joonjoon and @Roro1831 and…hell, most of you…would DEFINITELY enjoy. Just. Sayin’.
Below is an article that explains more… if you’re coming to AP on the weekend, it’s definitely worth a stop! They now serve birria all weekend, starting at 7am (when I think they also have tamale and a few other items that were sold out by the time I got there), and they have a couple of tables outside, but it was BUSY, so plan to wait whether you’re dining in or taking out.
A few pics (mine):
You know those tasty-looking tacos you’re seeing all over social media – crispy on the outside and meaty on the inside, with a cup of deep red sauce on the side for dipping?
They’re called birria tacos, a dish derived from a slow-cooked Mexican stew traditionally made with goat meat (now, it’s mostly beef). Birria is also served in a bowl with tortillas for scooping, alongside rice, or tucked in a sandwich or quesadilla, called a quesabirria.
What makes these tacos so special? Filled with tender meat and cheese, they’re dipped in the braising liquid – called consomé – before hitting a hot skillet, where the fat from the stew crisps the tortilla.
You won’t see the tacos on the menus of too many Mexican restaurants just yet. Birria comes from a particular part of Mexico – the western state of Jalisco – and not everyone makes it. But while others catch up with the trend, here’s where to find these trendy tacos.
Los Barbaros Birria
During the week, Mayan Restaurant serves Latin American food: baleadas, a Honduran dish of grilled tortillas stuffed with beans and cheese; Salvadoran pupusas; and tamales.
But Sundays are for birria. (EDIT BY CURLZ: now they’re offering them on Sat and Sun!)
Los Barbaros Birria is a once-weekly birrieria that operates from 8 a.m. to 7 p.m. Sundays out of the restaurant’s kitchen. Launched four months ago, the menu includes slow-cooked beef birria tacos; mulitas, which are similar to quesadillas but not folded; and sandwiches called tortugas, or quesabirrias, which originated in Tijuana, Mexico.
Customers can dine in or take their food to go.