The colonization of Mexico by Spanish conquistadors in the 16th century brought the Aztec empire to its knees. The devastation began with soldiers and ended with goats. You see after the Spanish ...

Lines form at birria and barbacoa stands as the sun rises, but cooks set up hours beforehand, patiently roasting meat and stirring pots of rich consomé. In Arleta, one fourth-generation taquero raises ...

Underground pit cooking is one of the treasured practices of pre-Hispanic Mexico. Today, that tradition still exists in barbacoa (mostly lamb), in cochinita pibil (Yucatan pork), in the mezcales of ...

Birria is having a moment in San Antonio. Make that a mega moment. From humble origins in the Mexican states of Jalisco and Michoacan as a rustic and chile-laden stew — usually of goat or ...

Ask Maria Lopez what she puts in her adobo at Hola Cabrito and she'll tell you that's locked up. Literally. She keeps the seasoning blend of chilies and other spices imported from Mexico in a locked ...

During a University of Texas at San Antonio “Food for Thought” online roundtable last month, the subject was tacos. And there was a lot to talk about, enough for six of us to Zoom around for an hour.

Just a few blocks from historic downtown Glendale, antique cars rolled by as kids chased a chihuahua down the street. Ladies carried bags of clothing into the Coin Less Laundry. And, in between the ...

Birria—like its cousin, barbacoa—is a preparation, not an ingredient. Both are (or least used to be) traditionally prepared in an earthen oven, and the main component can be any meat or other food ...

Ever hear of birria tacos? If the answer is no, you're woefully behind on the most popular food trend today. Birria was originally made with gamey goat meat that was slow-cooked for hours to make a ...