Houstonia's Robb Walsh gives readers a brief didactic tour through some authentic ethnic cuisine where he distinguishes between regional Mexican stews that are readily available in town. In Gastronaut he writes: "The first time I ate consume de borrego, I confused it with the spicy goat broth of Jalisco called birria. The proprietors of the consome stall at Buey Y Vaca hailed from the Mexican state of Guerra, and they set me straight. Birria is chivo (full-grown goat) meat stewed in a broth with lots of chiles." [Houstonia]
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