"La Polar has been perfecting its birria recipe—a consommé with tender shreds of goat, clove-spiked red salsa, and chopped white onion—for more than 80 years. The best way to eat it, which you'll notice if you check the locals all around you, is to fold the meat into warm tortillas, DIY-taco style, then chase your bite with a spoonful of broth. A side order of avocado, and of course, ice cold beer from the tap, rounds out the meal, best eaten when the place is at its liveliest from 3 to 6 p.m." - Naomi Tomky, Scarlett Lindeman
Alexandra Farias
