It was inevitable. One of Mexican cuisine’s greatest hits has finally started to sweep the U.S. Ladle it on a crispy quesadilla. Nuzzle it into a taco. Or just serve it steaming in its own stark beauty in a cup. Birria has that stew magic—hours and hours worth of concentrated flavor packed into a tiny bit of succulent meat, swimming in a god broth. It is to Mexico what coq au vin is to France or panang curry to Thailand.