Where do you get beef, haircut. seriously.

This city has a lot of restaurants like Flor del Rio, Birria de Don Boni and Birrieria Tlaquepaque, and weekend stalls serving traditional food. Beria de Chivu (Mexican Goat Stew) Served with a bowl or foamy cup of rich consommee and warm corn tortillas. However, it is not easy to find a place that specializes in beef. Fortunately, there’s Birrieria Gonzalez, a food truck in South Los Angeles run by L.A. native Oscar Gonzalez that serves up his family’s beef tacos that come wrapped in a cone-shaped Tijuana, to a growing number of sipping Angelenos, seven days a week. .

There are some elements in Birrieria Gonzalez that distinguish it from other regional Birrieria species. For example, it’s the only place in Los Angeles where you can eat beer sandwiches while you wait for your turn to get a haircut – yes, that food truck is parked right in front of Casa de cortes Gonzalez, a barbershop also run by the ambitious 29-year-old entrepreneur, Gonzalez.

In February 2015, Gonzalez and his brother Omar decided they needed a space to sell Beria to their family, which was popular with friends and neighbors. So they rented a small barbershop on the corner of Maple Street and Adams Boulevard, hoping to get a permanent space to serve their aunt’s birria—they’d previously sold birria outside their home on weekends and special occasions. During the first six months, they began to see a sudden increase in the number of locals craving tacos and themes. They didn’t bother hiring a barber to work at the now fully operational Casa de Cortes (House of Cuts) Gonzalez barbershop. Business was fine, but the city shut them down for not having the proper permits to sell food from the barbershop.


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May 26 at 1:56 p.m.: An earlier version of this story stated that the food truck was located on Maple Street and Avalon Boulevard. The right cross street is Adams Boulevard.


The minor setback “ended up being a blessing in disguise,” Gonzalez said. The brothers rented a food truck, obtained the appropriate permits and began serving beef in front of the now operating barbershop.

The truck specializes in serving this lesser-known version of birria, made with beef, that’s very popular south of the border. In Tijuana, you’ll find pop-up taco booths and carts on the weekends luring brittle beef tacos topped with smoky red sauce at dizzying speeds. Some of the stalls are less flashy but also serve delicious wild-caught tacos topped with pinto beans and sauce that packs a punch.

Before the opening of the Birrieria Gonzalez, they were the only places in Los Angeles where you could consistently find Tijuana-style birria tacos at special family gatherings like birthdays, weddings, Quinceras, or baptisms—on the weekends.

While Los Angeles has many sit-down restaurants serving birria, they usually serve Beria goats, the most popular and traditional version in Jalisco (Berria’s birthplace) and surrounding states such as Zacatecas, Aguascalientes, and the State of Mexico. For those who aren’t the biggest fans of goat, and those who love birria either way, Birrieria Gonzalez offers a version of beef.

Traditionally, birria is cooked for hours in clay pots in underground pits ovens after preparing the protein (goat, lamb, beef) using an adobo rub made from different types of hot peppers (ancho, árbol, pasilla); Spices such as cumin, cloves and sesame. With garlic, tomatoes and onions. In Birrieria Gonzalez, the same traditional ingredients are used, but the whole night is cooked in huge metal pots. The result is a lean, tender beef that is rich in deep flavour.

The menu offers more choice than most sit-down pyrerias, with tacos laden with priria, molitas (periya and cheese sandwiched between two cornflakes), quesadillas, tostadas, and tacos dorados (fried tacos) dipped in consommé and then fried on the flat top, eaten with help Healthy shredded beef. Each piece comes topped with chopped onion, cilantro, and a smoky red sauce, topped with slices of lemon wedge and horseradish.

In just over a year, the truck has established a loyal customer base, some of whom visit several times a week. In the middle of a sunny afternoon, you’ll see a large group of customers lining up at the truck to fix their after-work tacos, millennials riding their gas-saving scooters dressed as Lakers. , to construction workers, to mechanics, to health care workers still wearing their uniforms. There is no longer an excuse for not having a place or time to taste beef in Los Angeles

The van is open daily from 7am to 10pm.


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