Birria for breakfast?

While the chile chase is in transition mode (and currently compiling a retrospective), I wanted to take this time to share with you some of the more interesting and tasty regional fare that can be found here in Aguascalientes. While the cuisine here (and more broadly speaking in Northern Mexico) pales in comparison to the more tropical flavors found in the South, there are some dishes that merit attention. Given the region's history as the pastures of Mexico most of these prominent foods focus on meat, often with little to no vegetables as an accompaniment.

One of my favorites is birria - a slowly roasted meat (goat, rabbit, cow, sheep) that is then shredded and served with a slightly piquant sauce. This is served with more salsas and tons of freshly made corn tortillas.

In Aguascalientes, birria is a breakfast (!) item. You can find it on the weekends at many comedores, or in birria specific locales, called Birrierias. The one that I have been frequenting - it is on the way to the School of Agriculture - is only open from 8 to 3, or when they run out, whichever comes first. It is usually the latter.

The birria at this joint is made from sheep (borrego in Spanish) which has been roasted for over 5 hours in a brick oven. In the last picture, this is a medium size plate, served with (from L to R), a red salsa, dried chile de arbol, fresh jalapeños, dried oregano and limes. Just out of sight is the pile of freshly made corn tortillas. All of this for just 37 pesos, or about $3.41.