Served at
BacanoraAn acclaimed restaurant in Phoenix, co-led by the recipient of the 2026 MICHELIN Guide Southwest Young Chef Award.
A flavorful birria with an abundant amount of meat, served with tortillas.
Birria is a dish that originated in western Mexico, initially recognized as a regional variation of barbacoa. It is typically prepared with goat, beef, or lamb. The meat is marinated in an adobo made from vinegar, dried chiles, garlic, herbs, and spices, then cooked in a broth. While historically a regional name for barbacoa in Jalisco, it is now often considered a distinct dish, especially in the United States.
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An acclaimed restaurant in Phoenix, co-led by the recipient of the 2026 MICHELIN Guide Southwest Young Chef Award.
The recipient of the 2026 MICHELIN Guide Southwest Young Chef Award, leading Bacanora and Huarachis in Phoenix.
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