Quesabirria was created in Tijuana, Mexico. The dish is inspired by the traditional birria stew of Jalisco. Tijuana taqueros brought quesabirria to Los Angeles around 2016. Taqueros and diners began posting about quesabirria on Instagram shortly after and helped quesabirria go from a handful of vendors serving a regional specialty to a full-fledged phenomenon. The tacos are a cross between a quesadilla and a taco and are then dipped in a savory broth. Come enjoy this delicious viral specialty!
Quesabirria Beef Tacos
Authentic Mexican Flan
Aguas Fresca and Tequila pairing
Note: Because this is a mask-free environment, we ask that all cooking class students be fully vaccinated.
Attendees for this class must be 21 years of age or older. Please be sure to remember your government issued I.D.
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Chef Jake Driffill, Chef Wendy Rodriguez-Swindell
12 seats available