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By Deni Porter | YEET MAGAZINE | Updated 0439 GMT (1239 HKT) May 24, 2022   SUBSCRIBE

New Yorkers say yes to mess!

Birria – which means “mess” in Spanish – is one of the hottest food trends of the summer. The famous savory and sloppy stew is traditionally made with beef or goat meat and eaten on its own with a spoon or stuffed into tacos, quesadillas or mulitas (a type of double-decker quesadilla), ideally with a side of broth for dipping.

Fueled by social media – on TikTok, #Birria currently has over 850 million views, with videos showing people munching and dipping tacos, then exclaiming how tasty they are – the Mexican dish has taken a hit. storm the city. New restaurants and food trucks are popping up in the boroughs to satisfy growing hunger.

"Birria is all the rage," Brandon Sanchez, 17, told The Post, explaining how he ended up at the Birria-Landia food truck in Jackson Heights. Sanchez, who lives in Queens, said her first bite lived up to the hype: her taco birria had “the right amount of spice – not too spicy but you get that zesty flavor”.

Her friend, Zayda Hernandez, also 17, added: “Mexican food is already popular on its own, so with birria more and more [restaurants] are going to pop up.

José Moreno, originally from Puebla, Mexico, co-founded Birria-Landia with his brother Jesús in the summer of 2019. He notes that birria is usually seasoned with chili peppers, garlic and bay leaves, and served with onion, cilantro and lime. .

He said the birria boom has obviously been a boon to his business, especially since it's the only meat on the menu.

“If you sell birria, you don't have to sell carnitas or other meats. It will be enough to focus on Birria,” Moreno told the Post.

He said social media taught his customers exactly what to order — an extra bowl of broth for dipping — because they saw someone doing it on TikTok.

"It was like 'boom' and everyone wanted to try it," Moreno said. “Now all of our customers never order tacos without consommé because they want to take a picture for social media. »

The line at his truck — and at other restaurants serving the delicious dish — can be so long that it winds around the corner.

Alexis White, 24, from Jamaica, Queens told The Post she doesn't mind the crowds: "Birria is so good, so I honestly think it's worth the wait. »

Kathy Yoo, 25, made the trip from the Upper East Side to Jackson Heights in search of the best birria “because of TikTok,” which she attributes to the success of the cart.

East New York resident Kurt Hope, 34, recently stopped by Birria-Landia for the third time because the tacos are "addictive."

"I always come back," Hope said.

Ready to board the birria train? Here's where to go.

Birria Landia

The Wait: On a Friday or weekend at 7 p.m., expect wait times of up to half an hour, though the line will likely be 10-20 minutes long one evening week.

What to order: Birria tacos ($3 each) with hot consommé ($4 small/$6 large) are the classic order. The mulita ($4) with chopped birria and melted mozzarella is also worth trying.

Why it's notable: It's an inexpensive, laid-back place with a lively energy. (Neighbors have even filed noise complaints.) Jackson Heights' original truck parking lots are the most popular, but the Williamsburg outpost is also a bargain. A third location may be under construction.

5:30 p.m. to 1:77 a.m. 99 Roosevelt Ave., Jackson Heights, Queens; 347-283-2162, QRUSAMenu.com/BirriaLandia

Monday-Friday 5 p.m.-1 a.m., Saturday-Sunday 2 p.m.-12 p.m. Metropolitan and Meeker Aves., Williamsburg; 347-839-8706

Mexican delights

The Wait: Usually you can just walk in, although it picks up on weekends for dinner.

What to order: Their birria ($15.95) is made with spiced goat meat and vegetables in a broth made with guajillo peppers; it is served as a stew with a side of tortillas. Their pozole ($15.95), a Mexican soup made with hominy, pork and oregano, is also worth a try.

Why it's notable: Carrots lend a nice sweet note to the spicy broth, and the use of goat cheese, not beef, makes it a more traditional option among some of the newer places offering the dish along with other proteins.

Daily from 11 a.m. to 8 p.m. 2109 3rd Ave.; 212-828-3659

Birria Tacos Slippers

The Wait: Peak times for the food truck are 7-8pm, but the wait is usually no longer than 10 minutes.

What to order: Tacos Birria (three for $10, $14 if served with a consommé), tortas ($9) and/or quesadillas ($10).

Why it's remarkable: The well-seasoned meat is perfectly complemented by a fresh, homemade salsa. Plus, Chinelos Parks at Hunter's Point near Gantry State Park offer spectacular views while you feast.

Hours vary. 4-09 Center Blvd., Long Island City, Queens; 917-819-9066, orderChinelosTacosNYC.com

Tacos Guey

The Wait: You can walk in most of the time, although Saturday nights are often crowded.

What to order: Their birria tacos (two for $17) are made with lamb and salsa negra. They pair well with sea bass ceviche ($19) with chili oil and gooseberries or with a side of plantains ($9) or curtidos (cabbage salsa, $7).

Why it's notable: Chef Henry Zamora, a French Laundry alum, offers an upscale take on the trend, with mouth-watering chili-braised lamb birrias with paper-thin tortillas. Other dishes, particularly seafood, on the short menu also impress.

Tuesday-Wednesday 11:30 a.m.-10 p.m., Thursday-Friday 11:30 a.m.-11 p.m., Saturday 3 p.m.-11 p.m., Sunday 3 p.m.-10 p.m. 37 W. 19th St.; 212-991-8222, TacosGueyNYC.com

Birria LES

Co-owners Emon Ullah, 34, left, Iqbal Ahmed, 34, center, and Raymundo Garcia, 35, right, opened the new birria restaurant Birria LES.

Stephen Yang |

Birria LES, a new Birria-style restaurant on Rivington Street on Manhattan's Lower East Side, serves halal beef.

Stephen Yang |

Diners are seated in the small dining room at Birria LES on Rivington Street.

Stephen Yang |

Economic development officials and local government agencies reportedly…

The Wait: The queue can sometimes exit the door of this small place, but it usually takes no more than 15 minutes to get to the front.

What to order: Their beef birria tacos ($4, or $5 with cheese) are great with a consommé ($4 small/$6 large), or opt for their chicken mulitas ($5) with a side of esquites (street corn, $4 small/$6 large). Plus, you can even opt for birria over fries, aka Loaded Papas ($8).

Why it's notable: Iqbal “Iggy” Ahmed, Emon Ullah and Raymundo Garcia are the creators of one of the first birrierias to serve halal meat. And did we mention the birria fries?

Sunday-Thursday 11 a.m.-10 p.m., Friday-Saturday 11 a.m.-4 a.m. 127 Rivington St.; 646-707-3883, BirriaLES.com

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