I’m a bit late to the party here, but I feel like there was a time on Instagram recently where every other post was someone dipping a beefy taco into a cup of soup.
I’m talking about birria tacos, a dish in which braised beef and cheese are crammed into a tortilla, dunked in a beefy soup, griddle-fried, and then served with even more soup for dipping.
You can get this at Comal y Canela, and yeah, it’s good. How could it not be? Tender beef, gooey cheese, flavourful soup? It’s like a French dip sandwich but better, with amplified flavours and textures that are an absolute delight to eat.
The really surprising thing, however? The birria tacos weren’t even the highlight of the meal.
I also tried the michoacano burrito, which the menu describes as “giant flour tortilla with a cheese crust, black bean puree, braised pork, onion, jalapeno, avocado, crema fresca and queso fresco.”
Good lord, that burrito. I don’t want to overstate this, but I think this might have been the best burrito I’ve ever had? I’m skeptical that a better burrito exists. Okay, maybe I’m overstating it a tad, but I really, really enjoyed this burrito.
Every part of it works so well, though that cheese crust (I’m guessing they just take a pile of cheese and let it brown on the griddle) is downright genius. The combination of the gooey, crusty cheese and the ultra-tender pork (not to mention the creamy avocado and literally every other ingredient in this thing) is pure magic. I guess I could do without the raw onions, but there’s so much else going on here that they really just add some crunch.
It’s hard for me to say that this is the best burrito I’ve ever eaten, because I’ve had quite a few burritos in my lifetime, but I can honestly say that I cannot remember eating a better one. It’s that good.