We just finished our spring Nibble Entrepreneurship Program (NEP) Workshops and are proud to announce that a few of our graduates will be starting to vend in Nibble Kitchen. Starting in May on Thursday evenings and Saturdays, Hiram Falfan will serve Birria, a saucy stew originally from Mexico. Hiram’s menu will include tacos, quesabirrias, consommé and ramen-birria.

Birria Pop-Ups in April.

If you can’t wait until May, come on Sunday April 3rd and 10th. Hiriam will cook his up Tijuana-style (made with beef), and serve it with broth for dipping, and two types of salsas—one called salsa macha that features peanuts, sesame, and salsa roja, with dried Morita chiles.

Haven’t tried Birria?

Birria is a Mexican traditional stew, made with goat or beef that is braised for hours with dried chiles and various spices to produce a flavorful consomme (broth) and tender meat. If you love tacos, the Birria will not disappoint you!