"A Sunday morning must for many South Bay residents, brothers Miguel Angel and Jorge Fernandez have cooked their perennially in-demand birria since 2006. With a recipe which calls for simmering beef overnight in a proprietary blend of arbol chilies and spices, the end product yields a soft meat in a rich, spicy broth. Ask for tatemado style to crisp up your meat on the grill." - Mario A. Cortez
Eater
