Birria El Jaliciense
Taco restaurant · Boyle Heights ·
Weekend-only vendor serving tender, charred goat birria tatemada
Weekend-only vendor serving tender, charred goat birria tatemada
"A popular birria vendor that announced it would be closing until further notice, shifting to private events when possible and thanking customers — a reflection of reduced foot traffic and safety concerns amid the enforcement actions." - Bill Esparza
"Full transparency—not much will get us out of bed before 8am on a weekend. This goat birria tatemada is a major exception. Birrieria El Jaliscenece is a weekend-only goat roast that sets up at the corner of Olympic Blvd. and Spence St. in Boyle Heights. You don't have to be a morning person to feel excited to be here, especially once you get a whiff of the Jalisco-style chivo sweating inside the oven. El Jalisciense has a two-stage cooking process that's responsible for this birria's silky, fatty meat and wonderfully crackly skin (enjoy it with either fresh tortillas or as a taco dorado). This place only stays open until they run out, so come get it while it's hot. Cash only." - sylvio martins
"There’s nothing more welcoming on a Sunday morning than the sight of Héctor Ramírez’s modified pizza oven, as he removes baking sheets full of blistered slabs of birria tatemada de chivo, or oven-roasted goat birria. Ramírez’s recipe comes from the northwestern highlands of Jalisco. Tender, charred goat birria comes in tangy consomé, or separately to make your own tacos with corn tortillas. Slurp the meat stock separately, and for a dollar more, get the maciza, the connoisseur’s choice — a meaty, juicy boneless cut from the leg." - Bill Esparza
"I recommend Birriería El Jalicience for goat birria." - Matthew Kang
"A weekend-only sidewalk setup (tents and tables) that opens Saturdays at 8 a.m. and often sells out by noon, specializing in goat birria whose smoky, savory meat is accompanied by a rich, almost tomato-soup-like consomé. Ordering the birria de chivo plate lets you choose cuts such as rib, neck, or back and provides meat, handmade tortillas, and broth separately—so you can assemble each bite and enjoy the traditional dipping experience." - ByJavier Cabral, as told to Sam Stone
