The quesabirria tacos here start with tortillas fried in a bit of fat until crisp, then packed with shredded beef birria and a generous layer of melted mozzarella. What sets their version apart is the focus on texture, with the meat slow-cooked until it shreds easily and the cheese forming a gooey layer that clings to both tortilla and beef. The tacos are typically served alongside a cup of consomé for dipping, so each bite moves from crunchy shell to soft meat and rich broth with a hit of lime and raw garnishes. Food writers and diners alike single out these tacos as one of the defining items at the shop, often recommending them as the entry point for first-time visitors.