This authentic Mexican birria recipe from the guy who made Korean tacos “a thing” is so easy to make and can be done on the barbecue.
One of my favourite things to do in the summer is sit out on our back patio and read. It can be dangerous because if I find a good book it means I forget that perhaps I also need to fit work into my day.
When I picked up Roy Choi’s L.A. Son: My Life, My City, My Food I had no idea it capture my attention and leave me sunburnt from hours under the sun reading the story of his crazy life and the food that reflected his story.
I had heard about Roy Choi years ago but didn’t know much about him other than that Korean taco guy but he piqued my curiosity on the last season on Top Chef when he lambasted everyone for their medicore tacos with a bluntness that I appreciated and thought was hilarious:
Y’all fucked this shit up.
If you were in my kitchen man this would be a point where we go in the walk in and we start straight talkin.
This was the single best moment of Top Chef – who cares who won.
Roy Choi has had an interesting life, I don’t want to give too much away but he has risen and fallen so many times. But what is special about the book is his honesty, about himself, his parents and a childhood so different from my own. And in some ways I’m jealous that he was able to pinpoint food that represents different moments in his life.
Despite having no Latin American heritage…that I know of…I’m always drawn to food in this area of the world so while Roy Choi had some great recipes from around the world I wanted to try the Mexican goat birria recipe first.
The recipe is quite simple, first you toast all of the ingredients and then they are stewed for a couple of hours. And if you don’t like goat it is perfectly acceptable to substitute other meat such as beef or pork, which may be easier to find in some areas.
And while I promised Chef Rouge this would be his day off I did ask for help squeezing lime.