Forbes contributors publish independent expert analyses and insights. Aly Walansky is a NY-based journalist who covers cocktails and dining. This article is more than 2 years old. It’s fair to say ...

Even among the vast and varied field of local Mexican restaurants, Quesa Loco has a distinguishing hook. And it begins with, and ends up soaked in, gorgeous birria. Quesa Loco doesn’t just lean into ...

The pictures seem to say it all: chubby tacos dripping flame-orange grease, quesadillas bulging with molten cheese, tangles of ramen noodles and shredded birria de res (beef braised in a chile-spiked ...

SUFFOLK — When it comes to exploring foods new to me, I’ll occasionally try my hand at a social media sensation, like whipped dalgona coffee or cloud eggs. Somehow, though, I had overlooked the birria ...

All food has its merits, but no other cuisine makes me happier on the inside than Mexican. There's the savory, slightly spicy food in a variety of textures, none more present than melty cheese. Then ...

The popularity of birria might seem recent, but we found a story that goes back centuries. We’re in peak birria these days, where every taqueria in town has to have its own version. But this newish ...

This is the Birria de Res recipe everyone’s been talking about—rich, tender beef slow-cooked in a bold red chile sauce, served with melty cheese tacos and a flavorful consomé for dipping. It’s the ...

At age 23, first-time restaurant owner Chris Bravo is most likely Lexington’s youngest eatery entrepreneur. Following in his father’s footsteps, in January of 2020 at only 22, Bravo opened El Cid — a ...