Quesabirria is birria’s cheesy cousin, and it is one of the most popular orders at the counter. This is what it is, why the consome matters, and how to eat it.
What quesabirria is
Birria is meat slow-cooked in a chile broth until it is tender enough to shred. Quesabirria takes that meat, tucks it into a tortilla with melted cheese, and griddles the whole thing until the edges crisp and the cheese glues the tortilla shut. The result is a taco that is crunchy at the edge, soft in the middle, and filled with both meat and cheese.
Why the consome matters
Consome is the cooking broth, and at Ta’golazo it is served right alongside the dinner. The broth is the point: dip each taco before you bite and the whole thing comes alive. Lime, onion, and cilantro go on top, and the consome doubles as a warm drinkable finish once the tacos are gone. Skipping the consome means eating half the dish.
How to eat one properly
Pick up the taco, give it a quick dip in the consome so the tortilla softens just enough, then bite. Add a squeeze of lime and some onion and cilantro between bites. The crisp edge should stay crunchy, so do not soak the taco, just dip it. When the tacos are finished, spoon the rest of the consome with the rice and beans.
Where birria comes from
Birria has its roots in the slow-braised meat tradition of western Mexico, where beef or goat is simmered for hours with dried chiles, garlic, and spices until the broth turns deep red and the meat falls apart. The consome is that braising liquid, strained and served hot. Quesabirria is the newer, more casual form of the same cooking: the meat and broth meet cheese and a griddle.
At Ta’golazo
The counter displays a sign for the quesabirria dinner with consome: three quesabirrias, a side of rice, beans, and guacamole, with the price marked as shown when photographed. The same display case shows sopes and a chicken flauta dinner, so the quesabirria dinner is one of several full plates at the counter. A second photo capture of the menu board lists the same dish near the sopes and tostadas panels.
When to order it
The quesabirria dinner is a full meal, so it fits a sit-down visit or a pickup order for two to share. If you want a lighter taste, ask whether the kitchen can do a smaller order, though the board prices the three-taco dinner. It is also a good cold-day order, because the consome stays hot and carries well in a container.
How to share it
Order one dinner for two people and add a side of rice, beans, or guacamole from the sides list. Each person gets a taco and a share of the consome, and the rice and beans round out the plate. Add a Jarritos or a Mexican Coke and the meal is complete.
What to ask at the counter
Ask whether the consome is included, how many tacos the dinner holds, and whether the kitchen can do a smaller order if you are eating alone. The board shows the three-taco dinner with rice, beans, and guacamole, and the display case is the fastest way to see the dish before you order it.
A note on heat and spice
Quesabirria carries the warmth of the braise rather than a sharp pepper bite, but the consome is where the chile flavor concentrates. If you want it mild, skip the extra salsa and keep the lime and onion. The counter keeps the salsa cups on the side, so the spice level is yours to control.
What to drink with it
The consome is the natural pairing and arrives with the dinner, so water or a bottle of Jarritos is enough to round out the meal. A Mexican Coke gives the same nostalgic finish without competing with the broth. If you are sharing the dinner, order the drinks at the counter in the same visit so everything lands at the same time.
Ordering it for pickup
The quesabirria dinner carries well because the consome is packaged separately and stays hot. Ask the counter to keep the consome in its own container and the tacos on the side, then reheat the broth gently at home if you are not eating right away. The tacos are best fresh, so pickup works best when the trip home is short.
Related reading
Try the quesabirria dinner at the South Shore counter.
