Mexican-born birria tradition takes root in Michigan

Chef Eddie Vargas has a long history with birria — a flavorful stew that is slow cooked until the meat of choice is fall-apart tender. Filled with dried chiles, garlic, and spices, the stew is traditionally made with large cuts of goat or lamb. However, in the U.S., it is most often made with beef. In the past decade, birra tacos, quesabirria, and even birra ramen have taken off. Listen to how Eddie is making this traditional stew. And stay tuned because in 2025, Eddie is opening a new taqueria called Tacos Wuey Detroit with his father Jose.   Looking for more conversations from The Dish? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Audio Network and Blue Dot Sessions.  Support our work: https://www.michiganpublic.org/podfundSee omnystudio.com/listener for privacy information.