Braised, never rushed
Our birria de res braises low and slow in a chile-rich adobo until the beef pulls apart on its own. No shortcuts, no day-old batches.
Birria · Tacos · Consommé · Los Angeles
Slow-braised birria,
dipped, not rushed.
Quesabirria off the griddle, a cup of rich consommé for dunking, and a small patio with a michelada in hand. This is birria done the long way.
Braised 6+ hrsEvery batch, every day
Handmade tortillasPressed each morning
Consommé to dipWith every quesabirria
Patio & micheladasWalk-ins welcome
Since the first pot
Our Story
A recipe that refuses to hurry
Don Birria started with one stubborn idea: birria is worth waiting for. Chiles toasted by hand, beef braised low until it surrenders, consommé skimmed until it gleams. We didn’t want a big dining room — we wanted a narrow, loud, honest room where the counter knows your order and the patio fills up by noon.
Everything that can be made fresh, is. The masa, the salsas, the micheladas. What you taste is time, and a little bit of family.
Read the full story →Why it tastes like this
Three things we won’t cut corners on
Handmade every morning
Tortillas pressed in-house, salsas blistered to order, consommé skimmed by hand. The masa is fresh before the doors open.
Patio-side & personal
A narrow room and a small patio means every plate comes from a counter that knows your order. Casual, loud, and a little bit family.
Word of mouth
People don’t whisper about birria
“The quesabirria here ruined every other taco for me. That consommé dip is unreal — I dream about it.”
“Tiny spot, huge flavor. We squeezed onto the patio with micheladas and stayed for three rounds of tacos.”
“You can taste the hours in the birria. Tender, deep, a little smoky. This is the real thing.”
The Spread
A look at the table
Good to know
Questions, answered
Birria is a traditional Mexican dish of beef slow-braised for hours in a deep adobo of dried chiles, garlic and spices until it’s fall-apart tender. We serve it as quesabirria tacos, in ramen, on plates — always with a cup of rich consommé for dipping.
We’re a narrow, casual spot with a small patio, so we run mostly on walk-ins. Tables on the patio are first-come, first-served — come a little early on weekends.
Yes. Order pickup straight from the counter or online, and we’re on the major delivery apps. Quesabirria travels best eaten fresh, so we pack the consommé separately.
We do — including bean & cheese mulitas, elote, chips & guac, and rotating veggie tacos. Ask the counter for the day’s meatless specials.
It’s rich and savory with a gentle warmth rather than fiery heat. We keep house salsas — mild to roof-of-the-mouth — on every table so you can dial it in.
We do taco bars and birria spreads for parties and offices. Tell us the headcount and date through the contact form and we’ll build a menu.
Find us
Come for the dip,
stay for the patio
123 Mercado Street
Los Angeles, CA 90012
- Monday11:00 – 21:00
- Tuesday11:00 – 21:00
- Wednesday11:00 – 21:00
- Thursday11:00 – 22:00
- Friday11:00 – 23:00
- Saturday10:00 – 23:00
- Sunday10:00 – 21:00
Hungry yet? The consommé is hot.
Order pickup, grab a patio seat, or send us your catering headcount. The birria’s been braising since this morning.