Description
A cardboard sign taped to the driver's window says the birria sold here is estilo Apatzingán, but that's more a marketing ploy to grab the attention of Santa Ana's massive michoacano population than any true regional specialty. That said, the birria pleases: roasted, then left in its juices until someone orders it, at which point it's hacked into soft strands and-depending on your choice-placed on a plate alongside beans and rice or in a Styrofoam bowl along with its broth. Regardless of your choice, the corn tortillas are all-you-can-eat.
