If that sounds familiar, it’s because it’s the same description as at El Fogón. At Tacos Tijuana, the menu describes their version as “a shotgun marriage of a quesadilla and a birria taco the quesabirria featured red-stained tortillas, piles of shredded meat and an ample amount of melted cheese.” They’re friends, so they put their recipes together and made it even better.”Īdding to the collaboration is the description of these tasty street treats. “Sometimes you think the guy next door is taking away your business, but that doesn’t mean you don’t like him. “I feel like none of us could have done this project alone, even though suddenly everyone was saying, 'Who has the best birria?'" Brena said. Whose quesabirria would reign supreme at the hybrid trailer truck and tiny kitchen in Santa Rosa?Ĭanseco and Rodriguez compromised, according to their business partner and marketing director Uriel Brena, and somehow the Tacos Tijuana quesabirria is even better.
So, when the two men joined forces a few months ago to launch Tacos Tijuana, it raised some eyebrows.
That’s created a semi-playful competition between them for several years now, as is well-known among their families and friends. Customers love his extra-cheesy version (also available as a burrito).Įither way, both say their quesabirria is hands down the best. They’re bestsellers at his Taqueria El Paisa in Rohnert Park and his Tacos El Paisa food truck in the Roseland neighborhood of Santa Rosa.īut Chef José Rodriguez likes to say that no, he was the first to offer quesabirria at his El Fogón Taqueria in Rohnert Park. Chef Miguel Canseco likes to claim he was the first to introduce Sonoma County to quesabirria tacos, the now hugely popular creation of birria beef and cheese folded into a fried tortilla with consommé for dipping.
0 kommentar(er)
