Get your goat on! The kind cooks here collect the chivo drippings into a powerful amber-colored consommé, oily and spiked with chile, presented to you steaming in a bowl with the birria de chivo on the side in a cup that jolts with the liquefied power of goat. The goat meat itself is presented simply: rubbed with chile, cooked so the top of the meat is crisped à la carnitas, the inside ruddy, gamy, covered with sheets of yellow fat that slowly melt. Cilantro, onions, lime wedges and two salsas (one smoky, another with a curious vinegar kick) are also on the side, but the birria really doesn't need any more flavor: you'll reek of goat for the rest of the day, and you'll love it.
Poor Jeff Overley. He's a good reporter for The Orange County Register who usually covers Newport Beach, but also contributes posts for the paper's Food Frenzy blog. A couple of weeks ago, Overley wrote a post titled "Please, foodies, don't be... More »
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city