Born in a
Houston
Kitchen
Diego's grandmother started it with one cast iron pan and a recipe she brought from Jalisco. Birria made overnight, every time, no shortcuts. That's been the rule since 1987.
When Diego took the truck onto Houston's streets in 2020, he brought the recipe with him — exactly as written, exactly as she made it. No modifications. The city noticed.
Four years later, 10,000 tacos deep, the rule is still the same: everything made fresh daily. No frozen patties. No shortcut consommé. If it's not right, we don't serve it.
(713) 555-0371