Big bowls of brothy birria. Really love this spot so much, been coming here for years. Long before the quesabirria craze, Juan Gallardo has been doing weekend-only big bowls of brothy birria at his restaurant Gallardo’s in the mission. Gallardo hails from Jalisco, Mexico, aka the birthplace of birria, and has had his restaurant for 25years (!)—the og location was on 14th and Folsom, not too far away from its current corner spot on Shotwell Steet.I like to get the birria seca (dry), in where the meat (gallardo uses lamb), is seared on the plancha until nice and crispy. It’s served on the side so you can make your own tacos with their fresh tortillas made in house - use the broth as a sipper or a dipper or both — the choice is yours and you won’t be judged.Really love this spot so much, been coming here for years. Everything is excellent—the rice, the beans, the chilaquiles. Just don’t ask for quesabirria—they don’t have it.
Excellent homestyle Mexican dishes - the rice, the beans, the chilaquiles
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