Carnitas Michoacan’s birria tacos feature stewed beef tucked into warm tortillas with the usual toppings of onion and cilantro, often served with a side of consomé. The kitchen builds its birria on a slow simmer, yielding meat that is soft and deeply seasoned rather than overly spicy. When eaten, the tacos balance rich, saucy beef with fresh garnish and a light chew from the tortillas, and dipping into the broth adds an extra layer of savoriness. Visitors frequently mention the birria alongside the namesake carnitas as part of the broader appeal of the menu.