The birria line-up: Classic Beef Birria, Quesabirria with melted queso Oaxaca, and Consommé Especial with beef short rib.

Build your birria: duo, trio or cuarteto plate with extra queso, cilantro, onion, consommé, radish and chile oil.

BIRRIA CHI overview: beef chuck and chile guajillo slow-braised four hours, corn tortillas dipped to order, served at 88 °C — origin Jalisco.

Key numbers: 4 hours beef braised, served at 88 °C, 45-second tortilla sear, six layers in every taco.

The braise: guajillo and ancho chiles are toasted, beef chuck braises four hours, the taco is dipped at 88 °C.

Nine chosen ingredients: consommé rojo, shredded beef, corn tortilla, queso Oaxaca, white onion, cilantro, lime, chile guajillo and radish.

El oficio in six steps: the consommé, the braise, hand-pressed tortillas, queso Oaxaca, the double-dip and a 45-second plate.

Nuestra historia: birria born in Jalisco in the early 1900s, carried across the border, reborn as quesabirria in Tijuana and LA.

Order your birria: pick a date, party size and time — lunch or dinner service, walk-ins welcome.

BIRRIA — consomé & queso, slow-braised. Open daily 12–22.