From the Tacos El Bigotes kitchens, run by Juan Jaimes (owner) and Joanna Celis (manager). Published
A birria quesitaco is built to be dipped, but it is easy to overdo it. These are the habits we see from regulars at both kitchens. If you want the background first, start with what birria is.
1. Dip The Corner, Then Bite
Dunk one corner into the consomé, bite it, then dip again. Soaking the whole taco at once softens the griddled tortilla before you reach the middle, and the cheese slides out.
2. Put The Garnish In The Cup
The onion and cilantro come on the side for a reason. Spoon some into the consomé and squeeze in the lime. Now every dip brings the garnish with it.
3. Use The Salsas Sparingly
Every table gets our red and green house salsas in squeeze bottles. The red is the hotter of the two, and the consomé already carries dried-chile heat, so try a dip before you add either.
4. Drink What's Left
When the tacos are gone, drink the broth straight from the cup. If you find yourself wanting more of it, next time order the birria ramen, which is a full bowl of it with noodles.
5. Order A Trompo Taco On The Side
Regulars pair birria with one or two trompo tacos so they get the stew and the spit in one order. Read trompo vs al pastor to see why.
| Order size | What regulars get |
|---|---|
| Solo lunch | Birria quesitacos (three) and a Jarritos |
| Two people | Quesitacos, birria ramen and two trompo tacos |
| Delivery | Birria quesadilla, which holds its crunch longer |
Find the kitchen nearest you on the locations page, or order from Gessner or Tomball Pkwy on Uber Eats.