Street Tacos & Charred Meats

Best Birria & Quesatacos in Los Angeles

Look for authentic beef birria and crispy quesatacos with hot consomé at Imperial Night Market in Downtown LA on Friday, Saturday and Sunday evenings, when a vendor is serving it. Free entry.

CLOSED · REOPENS FRIDAY
Fri 6:30 – 10:30 pm
Sat–Sun 5 – 10:30 pm
2300 E 15th St, Downtown LA · Free entry
CATEGORY
Street Tacos & Charred Meats
ORIGIN
Jalisco (Guadalajara)
PREPARATION
Slow-braised beef, crisped with consomé
MARKET
Fri 6:30pm · Sat–Sun 5pm
HERITAGE

The origins of birria & quesatacos

Birria traces its origins back to seventeenth-century Jalisco, specifically the town of Cocula and the Los Altos highlands. Originally crafted using goat meat slow-steamed in underground earthen pits with dried chiles, spices, and maguey leaves, the dish evolved dramatically as it migrated into urban Guadalajara and across the border into Southern California. In Los Angeles, cooks perfected birria de res: utilizing beef chuck, shank, and brisket braised for hours with dried guajillo and ancho chiles, cumin, Mexican cinnamon, cloves, bay leaves, and roasted tomatoes.

The resulting aromatic broth, known as consomé, forms the centerpiece of the modern quesataco phenomenon. Tortillas are dipped directly into the shimmering spiced beef fat floating atop the consomé cauldron, griddled until crisp, layered with melting cheese and juicy shredded beef, then folded and handed to diners alongside a piping cup of hot consomé for dipping.

WHY IT MATTERS

The true craft of a quesataco lies in the fat-emulsified tortilla dipping step. The spiced rendered beef fat seals the corn tortilla on the comal, developing a crisp exterior that resists getting soggy when submerged into the piping hot consomé. Without this technique, the taco collapses under the rich weight of the broth.

Deep Guajillo, Ancho & Cinnamon ConsoméCrispy Crimson Fat-Dipped Tortilla ShellMelted Stretchy Monterey Jack or QuesilloTender Shredded Beef Chuck and Brisket

If you like birria & quesatacos

Frequently asked questions

What cut of beef makes the best birria?

Traditional beef birria combines beef chuck for tender shredded meat with bone-in shank or short rib to release gelatin, creating rich body in the consomé broth.

Is consomé served with every order of quesatacos?

At Imperial Night Market, birria vendors offer piping cups of consomé with diced white onion and cilantro for dipping your tacos or drinking directly.

Can I find birria options during weekdays?

Midweek food lovers can explore Jalisco birria recipes and Los Angeles culinary history on the Muy Delicioso app, or sign up for our weekend market alert.