Cocina Consuelo
For 15 hours every day, chef/owner Karina Garcia slow roasts birria, a beef stew from the Mexican state of Jalisco whose secret ingredient is bone marrow. When it comes time to plate the stew, she ups the umami factor by serving it atop a large bone, so that diners can scoop even more marrow into the stew. Let’s just say that it’s far richer than Bill Gates and it shows the level of care that goes into every dish at this tiny, folk art-laden eatery (the vibe here is Central Mexican village, in the best way possible). The food is accompanied by beers and wines all created in Mexico. They also serve an excellent breakfast.
For 15 hours every day, chef/owner Karina Garcia slow roasts birria, a beef stew from the Mexican state of Jalisco whose secret ingredient is bone marrow. When it comes time to plate the stew, she ups the umami factor by serving it atop a large bone, so that diners can scoop even more marrow into the stew. Let’s just say that it’s far richer than Bill Gates and it shows the level of care that goes into every dish at this tiny, folk art-laden eatery (the vibe here is Central Mexican village, in the best way possible). The food is accompanied by beers and wines all created in Mexico. They also serve an excellent breakfast.
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