Slow-simmered goat or beef birria prepared with traditional Sinaloan recipes, featuring a robust stew of marinated meat and aromatic spices. The preparation emphasizes generational techniques, resulting in meat that falls apart with minimal effort and a consommé layered with earthy chiles and herbs. It arrives steaming hot, with the broth's clarity revealing floating fat cap and tender morsels. Portions suit sharing, often paired with fresh tortillas for tacos or as a standalone stew.