One of the great things about chowhound is learning how much you do not know. Recent examples include the actual names of Korean resturants and the translation for the balls in condensed milk on Devon. Even with these facts, however, I am far from through in learning. Maybe, I am more confused than ever.
So, last night on the way home from hop leaf, hunger finally hit me. I stopped at Birria Huentitian, whose window spit of pastor has also called out to me--part of my nascent eat North Avenue project.
This very active late night stand might make a good stop on the next chowathon. Do try even though I'm being lazy (non-existent) with details.
What I want to get to is some questions. First, before my bowl of birria con consome arrived, the waiter brought me a 4-1 relish bowl, almost like the ones used for baked potato garnish, but a bit shallower. This contained onions, limes, a salsa fresca and a murky, nearly gray salsa that was actually extemely robust. Then, there were two slightly bigger bowls, one with cilantro and one with a thick, nearly paste like salsa--similiar in color and taste to harrisa. I surmised by what was on my table compared to what was on other tables, that the two larger bowls were for the birria. So, I ate a lot of the lamb meat, in tortillas with the thick sauce, but I really have no idea if I was doing anything proper. Help?
Second, one of the taco options was taco de cabeza. Now, I know cabeza is head, and I assumed that this meant Mario Batalli like cheek meat. Still, the signs on the walls translated cabeza as "BBQ style". Anyone know that exacatly tacos de cabeza are?
Birria Huentitan Resturant
4019 W. North
24 hours on weekends/9 am - 5 am otherwise