A breakfast of bírria at Los Jarritos in the Mission
Right now, goat is the darling of the meat world around here. I don’t expect green iguana will be replacing it any time soon, but should you want to be really hardcore, it’s good to know that iguana—not just goat or mutton—is also used to make bírria in parts of Mexico. Here’s a recipe just in case.
(Can’t you see the Chowhound script? “Anyone know where I can get some organic iguana?”) Even “Cock’s Comb” Consentino would have a hard time one-upping you there. However, I’m not sure iguana is even legal eating. So until Marin Sun Farms starts raising grass-fed iguana, let’s stick to goat.
Guadalajara is famous for its bírria, and Joe and I dined on some fine specimens of this dish while visiting a few weeks back. So of course what do we do when we arrive home? Eat more bírria, of course.
The rustic stew, made with an intense broth of dried chiles, and topped with cilantro and chopped onions is generally served alone with tortillas on the side. But last Saturday morning, Joe and I walked from Bernal Heights to the always cheerful Los Jarritos*—one of my favorite spots for a Mexican breakfast—and alongside our huevos, they were kind enough to serve us a little side taco of their excellent birria (which was on the special’s menu) made with their thick, warm housemade tortillas. Bírria is traditionally served at breakfast and it goes very well with coffee it turns out.
* According to Marcia at Tablehopper, Jarritos (as in the soda) is forcing Los Jarritos to change its name (lame!) after some 45 years in business, from what I gather. So if it’s soon called something like Corn + Water, don’t despair. The same family still owns it and everything should remain the same.