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I drove away from Birria-Bite Los Arcos Mexican Restaurant, heading to I-15 and then home, finishing my short vacation in Las Vegas. The reason I had breakfast at this Mexican restaurant was that I was hunting for food I had never tried or even heard of before. I chose this one.
The restaurant was outside the main business district of Las Vegas, only several miles northeast of my hotel, but the traffic was crowded. It was located on a deserted street with only a few businesses near the intersection. The restaurant just stood there, looking lonely.
I entered through the side door since the main door was closed. The interior was very colorful--the paintings, the chairs, the bricks--everything felt very Mexican. I studied Spanish with Rosetta Stone 20 years ago and took another year with Duolingo last year. So, I can speak a little Spanish, enough to greet and order food without difficulty. I greeted the waiter and waitress and placed my order.
The waitress served me hot tortilla chips with a pink-gray bean dip. The dip was creamy, smooth, and delicious. I will try to copycat it in the near future.
The entrée I ordered was Goat Birria, a dish I had never heard of or tried before. Basically, it's slow-stewed goat meat without skin. It's very similar to Chinese brown-braised goat, except Birria uses various herbs while the Chinese version uses soy sauce. It was just pure goat stew without hominy or other additions. The Birria was served with three freshly made corn tortillas, and I made my own tacos with the birria and pico de gallo (raw salsa) that came on the side. The corn tortillas were very good--soft and aromatic--but since I didn't eat quickly enough, they turned cold and hard. How fast should I have eaten?
The portion of Birria was huge. Even though the bowl didn't look big, it contained a lot of goat meat. It had a slight gamey smell, probably because it was goat rather than lamb. The flavor was good, though the broth was a little too salty. Since the portion was large, I had at least half left over. I brought it home--I keep a frozen container in my car. I boiled it later with some added water and paired it with instant noodles. It tasted fabulous, and even the gamey smell was gone. But be aware, the dish had bones, tiny bones, so be careful.
For dessert, I had churros--the best churros I've ever had. Honestly, I haven't had too many churros before. These were served as half-sticks, crunchy on the outside and soft inside, with a very good texture. A churro must have cinnamon flavor, and this one was perfectly balanced.