Try Jalisco’s most well-known dish — birria stew

For what most believe is the original birria, however, you need to head to a state in western Mexico called Jalisco, which is also the birthplace of such cultural treasures as tequila and mariachi.

The foundation of birria tacos is red meat that’s marinated with spices and several types of chile pepper. The slow cooking process creates tender meat. The meat’s rich drippings are combined with tomatoes for a flavorful broth — or consommé — that can serve as a perfect dip.

In Jalisco, the dish is traditionally served as a stew made with goat meat, which initially was born out of necessity.

When the Spanish came to Mexico in the early 1500s, they brought goats for milk. The fast-growing population of livestock overran the crops of the Indigenous people, devouring everything in sight. So, although consuming goat meat began as a way to survive, the fact that the local people found a way to transform the tough, gamey meat into a delicious dish was a culinary victory.