What’s up, Orlando! If you’ve been anywhere near social media in the last couple of years, you already know: birria tacos have taken over the internet, the food scene, and pretty much every “must-try” list in America.
But not all birria is created equal.At Tacos My Guey, we don’t just ride trends, we honor traditions. Our birria is made the way it’s been made in Jalisco, Mexico for generations: slow-cooked, deeply seasoned, and served with a consomé so rich it’ll change the way you think about broth forever. Today, we’re breaking down everything you need to know about birria tacos in Orlando and why ours are in a league of their own.
What Exactly Is Birria? A Quick History
Birria originated in the state of Jalisco, Mexico, and has roots going back hundreds of years. Traditionally, it was made with goat meat, slow-braised in a complex sauce of dried chilies, tomatoes, garlic, cumin, cloves, and other aromatic spices. The dish was typically served at celebrations, weddings, and special family gatherings.
Over time, beef became a popular alternative (especially in the U.S.), and the dish evolved. The modern birria taco, a tortilla dipped in the stew’s rich, red-tinted oils, filled with tender meat and melted cheese, then griddled until crispy became a viral sensation. But the foundation of great birria has always been the same: patience, quality ingredients, and respect for the tradition.
At Tacos My Guey, we stay true to those roots. Our birria is never rushed and never shortcut.
The Secret Is in the “Slow & Low”
What separates average birria from a true work of art? Time.
Our traditional recipe starts with premium cuts of beef, which we slow-cook for hours until the meat literally falls apart at a touch. The braising liquid is built from a carefully selected blend of dried chilies including guajillo, ancho, and pasilla along with whole spices that we toast and grind in-house.
This isn’t a recipe we pulled off the internet. It’s a recipe rooted in Mexican tradition, refined over years of cooking, and perfected in our Orlando kitchens. The result is a birria with layers of flavor: smoky, slightly sweet, subtly spicy, and incredibly rich.
And here’s what most people don’t realize: the quality of the consomé tells you everything about the quality of the birria. If the broth is thin and bland, the meat probably is too. At Tacos My Guey, our consomé is deep, complex, and absolutely packed with flavor because that’s what happens when you cook with care.
The Quesabirria: A Cheesy, Crispy Love Story
If birria tacos are the main event, then the Quesabirria is the headliner. This is the dish that broke the internet, and honestly? It lives up to the hype.
Here’s how we make ours: We take a corn tortilla and dip it into the birria’s natural cooking oils, giving it that signature reddish-golden color. Then we add a generous layer of melted queso Oaxaca the stretchy, creamy cheese that’s a staple in Mexican cooking. Next comes the star: our slow-cooked, fork-tender birria beef. The whole thing is griddled until the tortilla is perfectly crispy on the outside and gooey on the inside.
The result? Crunchy. Cheesy. Meaty. Messy (in the best way). And when you dip it into our consomé? That’s the moment. That’s the bite that turns first-timers into regulars.Pro tip: Order extra consomé. You’re going to want it.
Don’t Forget to Dip: The Legend of the Consomé
Let’s talk about the unsung hero of every birria order: the consomé.
This isn’t just “broth on the side.” The consomé is the soul of the birria it’s the concentrated essence of everything that went into the slow-cooking process. Every dried chili, every spice, every hour of simmering is captured in that cup.
At Tacos My Guey, we serve our consomé topped with fresh cilantro, diced onion, and a squeeze of lime. Some people sip it like soup. Some people dunk every single bite. Some people do both (no judgment that’s the Guey way).
The consomé is also what makes birria tacos a perfect meal for cooler Orlando evenings, rainy days, or anytime you need something warm and deeply satisfying. It’s comfort food elevated to an art form.
Birria Tacos vs. Quesabirria: What’s the Difference?
We get this question a lot, so let’s break it down:
Birria Tacos feature a soft corn tortilla filled with slow-cooked birria beef, topped with cilantro, onion, and served with consomé on the side. They’re traditional, flavorful, and perfect for purists.
Quesabirria takes it up a notch: the tortilla is dipped in birria oil, stuffed with cheese AND birria beef, then griddled until crispy. It’s crunchier, cheesier, and extra indulgent.
Both are incredible. Both come with consomé. The only wrong choice is not ordering either one.
Where to Get the Best Birria Tacos in Orlando
Craving birria tacos near you? With 6 locations across the Orlando area, there’s always a Tacos My Guey nearby. Whether you’re in Downtown Orlando, Winter Park, Oviedo, Hunter’s Creek, or near Lake Nona, authentic birria and quesabirria are just a short drive away. Here’s where to find us:
Downtown Orlando: Perfect for a lunch run or late-night birria craving near Lake Eola. Birria tacos in Downtown Orlando →
Hunter’s Creek: The family favorite in South Orlando. Birria night is every night. Birria tacos in Hunter’s Creek →
Narcoossee (Lake Nona area): East Orlando’s go-to for Quesabirrias and consomé. Birria tacos in Narcoossee →
Oviedo: UCF-area regulars swear by our Birria Ramen here. Birria tacos in Oviedo →
Winter Park: Our newest spot, already serving up birria perfection. Birria tacos in Winter Park → Searching for birria tacos near Kissimmee? Our Narcoossee and Hunter’s Creek locations are your closest options, both just a short drive away.
Winter Garden: Coming soon…
How to Order Your Birria at Tacos My Guey
Ready to experience the hype for yourself? Here’s how:
Dine in at any of our 6 locations across Orlando. Order online directly through our website for pickup (recommended skip the line!). Delivery is available through Uber Eats, DoorDash, and GrubHub.
Pro tip: Our birria tends to sell fast, especially on weekends. Ordering ahead through our site is the best way to make sure you don’t miss out.
Ready for the Drip?
If you haven’t tried birria tacos in Orlando yet, what are you waiting for? And if you have, you already know—Tacos My Guey does it different. Better. The Guey way.
Our Birria Menu | Find Your Nearest Location
Birria Tacos FAQs
What are birria tacos?
Birria tacos are a traditional Mexican dish made with meat that’s slow-cooked in a rich sauce of dried chilies and spices. The tortilla is dipped in the flavorful cooking juices, filled with tender meat, and griddled until crispy. They’re served with consomé, a deeply seasoned broth, for dipping. Originally from Jalisco, Mexico, birria has become one of the most popular tacos in the U.S.
What’s the difference between birria tacos and quesabirria?
Birria tacos feature a soft corn tortilla filled with slow-cooked birria beef, topped with cilantro and onion, and served with consomé on the side. Quesabirria takes it further: the tortilla is dipped in birria oil, stuffed with melted cheese and birria beef, then griddled until crispy. In short quesabirria is the crunchier, cheesier version. Both come with consomé.
What is consomé and how do you eat it?
Consomé is the rich, red-tinted broth that birria is cooked in concentrated with every chili and spice from the slow-cooking process. At Tacos My Guey we top ours with fresh cilantro, diced onion, and a squeeze of lime. You can sip it like a soup, dip every bite of your taco into it, or both. It’s what makes birria tacos so satisfying, especially on a cooler Orlando evening.
Are birria tacos spicy?
Not overly. Our birria is rich and deeply seasoned smoky, slightly sweet, and subtly spicy but the heat is mild and balanced. The consomé adds warmth and depth of flavor rather than strong spice, so birria tacos are enjoyable even if you’re not a fan of very spicy food.