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Birria is a Mexican dish from Jalisco that is a variant of barbacoa.¹² It is made with goat, beef or lamb, seasoned with dried chiles, vinegar, garlic, cumin, bay leaves and thyme.¹ People eat it as a stew or as a filling for tacos, accompanied by corn tortillas, onions, cilantro, lime and consomé.³⁴ Weddings, baptisms, holidays and funerals are common occasions for serving it.¹

1. “A regional variation of barbacoa from western Mexico, mainly made with goat, beef or lamb.” Wikipedia
2. “Birria was born in the state of Jalisco, in western Mexico, although its exact origin is debated among food historians.” Edmond Bojalil, Recetas Mexas
3. “Birria is essentially a meat stew, which can be served as a stew or as a taco filling.” Arushi Mukherjee and Fiorella Robinson, UChicago Bite
4. “Birria is typically served in its broth, called consomé, alongside warm corn tortillas and garnishes like chopped onions, cilantro, and lime.” The Gourmet Archaeologist

Carne asada, also called asado, is a grilled beef dish.¹ It is made from cuts such as skirt, flank, flap or chuck steak, marinated and cooked over high heat on mesquite charcoal, then sliced thinly against the grain.¹²³ It is served as a main dish or in tacos and burritos, often with rice, beans, guacamole, cilantro and lime wedges.¹² Sources differ on where it comes from, naming Sonora, Northern Mexico and Nuevo León.³¹

1. “It is believed that it had originated in Northern Mexico especially in the states of Nuevo León and Sonora due to their strong ranching culture.” Wikipedia
2. “After grilling, the meat is sliced thinly against the grain.” Acabonac Farms
3. “According to the New York Times, mesquite is the preferred type of charcoal for grilling carne asada.” Lauren Sarazen, Mashed

The gringa is a Mexican dish made with al pastor pork and cheese in a flour tortilla.¹² It is described as a variant of both the taco al pastor and the quesadilla.²¹ It is cooked on a flat griddle, described as a comal or plancha.²³ Sources differ on the origin of the name: some link it to American customers who asked for al pastor in flour tortillas with cheese, while another theory ties it to northern Mexico's flour tortilla tradition.³⁴

1. “A variety of quesadillas which consist of flour tortillas filled with cheese, al pastor meat, and pineapple.” Wikipedia
2. “The combination is heated on the comal until piping hot and then served with a choice of salsa.” Barry Popik
3. “According to one widely repeated version, American customers in Mexico City asked a taquero to make their al pastor with flour tortillas rather than the usual corn tortillas and with cheese added.” Dito, Dito's Table
4. “Others argue that it’s a natural product of Northern Mexico’s wheat-flour tortilla tradition, where cheese is more commonly used and flour tortillas are the norm.” Tacos La Potranca

Chavindeca is a dish from Chavinda that is served as an appetizer.³² It is made with two tortillas, meat, and cheese.²¹ Sources differ on how it is cooked, saying it is either grilled or briefly fried.¹² It also uses queso fresco, crema, lettuce, and avocado.²

1. “A Calentano dish consisting of meat and cheese sandwiched between two large grilled corn tortillas.” Alasdair Baverstock, Mexico News Daily
2. “Also, the chavindeca's two tortillas are briefly fried, composed and stacked.” Don Cuevas, Mexican Kitchen
3. “Like the “Chavindeca” originally from Chavinda Michoacan.” Travel Oregon