Kimberly Lim L.
Google
Birria-Landia is a place for your taste buds to wake up and celebrate. This isn’t just another taco spot it’s where centuries of tradition meet bold, unforgettable flavor. I ordered an asada taco on flour tortilla ($4.75), a birria beef tostada ($4.75), a chorizo mulita ($6), an asada sope ($5), a birria chicken taco on flour tortilla ($4.75), plus salsa and chips ($5). Prices lean a little high for street food, but considering it’s inside a mall and the quality is next level, it feels more than fair. From the first bite, every dish was amazing flavorful, bomb, and soooo good.
The asada taco was smoky grilled beef with onions, cilantro, salsa verde, and lime simple, fresh, and balanced. The birria tostada combined crunch with richness: a crisp fried tortilla topped with slow-braised beef, shredded cabbage, crema, queso fresco, and salsa roja. Every bite hit that perfect mix of textures crispy shell, juicy meat, creamy toppings, and bright acidity.
The chorizo mulita was pure indulgence two flour tortillas griddled golden, stuffed with melted Oaxaca cheese and spicy pork chorizo, gooey and savory with just the right kick. The asada sope felt rustic and comforting: a thick masa base layered with refried beans, beef, lettuce, crema, queso fresco, and salsa. Hearty, earthy, and satisfying. The birria chicken taco was a twist on tradition, with shredded chicken simmered in a birria broth of dried guajillo, ancho, and pasilla chiles, garlic, cloves, cinnamon, and bay leaf, soaking up all the smoky, spiced depth usually reserved for beef or goat. Even the chips and salsa stood out bright tomatillo salsa with heat and tang that made them addicting between bites.
What makes Birria-Landia special isn’t just the flavour it’s the history behind the food. Birria dates back to 16th-century Jalisco, Mexico, when Spanish colonizers introduced goats to the region. Locals, finding the meat tough and gamey, transformed it with marinades of native chiles, herbs, and spices, then slow-cooked it underground until it became tender and deeply flavorful. Over time, birria evolved into a celebratory dish, served at weddings, baptisms, and holidays, symbolizing abundance and festivity. Beef later replaced goat in much of Mexico, while in northern regions and U.S. cities, it took on new forms tacos, quesadillas, mulitas, and the now-famous quesabirria dipped in consomé. Birria-Landia has been at the forefront of that movement in New York, helping popularize it and introducing countless people to its rich, layered flavors.
So yes, it’s pricier than your average taco truck, but every bite carries history, culture, and tradition. The food is bold, flavorful, bomb, and soooo good a feast for both your stomach and your soul.