Six restaurants proving why quesabirria is so hot right now
Quesabirria on the grill at El Garage. Photo courtesy of San Francisco Chronicle.
What do you get when you cross a taco with a quesadilla? Answer: a mouthwatering concoction called "quesabirria." It's made by combining queso (cheese) and birria, the traditional Mexican beef stew. Add a cup of chile-rich consommé, or beef broth for dipping and you have a dish that's decadently delicious. When heading out to satisfy your craving, don't get stuck looking for parking! We've found six BARTable quesabirria spots just a quick walk away from the station.
A Quesabirria taco being dipped into consommé broth at El Garage. Photo courtesy of Eater San Francisco.
El Garage
The biggest thing that sets El Garage’s version apart from the crowd: just how tender, flavorful, and juicy the birria itself is. Make sure you get a side of consommé for sipping or double- and triple-dipping, to complete the experience. Order in advance online for pickup, though the taqueria accepts walk-up orders as well if you’re willing to wait a bit for your food.
Tacos El Patrón
Tacos El Patrón also hit the Bay Area quesabirria scene fairly early and is likely partially responsible for the explosive interest in the cheesy, crispy, savory dish. Tacos El Patrón’s quesabirria tacos stand above many competitors because they don’t skimp on the meat — these tacos overflow with tender, tasty meat.
La Santa Torta
As notable for its charitable work as it is for its delicious tacos, this was one of the first taco trucks to really popularize beef birria tacos in the Bay Area, before the term “quesabirria” even made it into the lexicon in these parts — at La Santa Torta they’ve always been promoted as “red tacos,” made with Jalisco-style beef birria. It’s a solid version, a little less wet than some of the others around town, so that side of consommé is essential.
La Grana Fish
The wildly popular taco truck is now open at its new digs, outside the Aloha Club bar in the heart of the Fruitvale district. Its claim to fame was as one of the first spots in Oakland to offer quesabirria tacos, but also its menu packed with other crowd-pleasers: seafood items like ceviche and aguachile, loaded baked potatoes, and giant, quesadilla-like “pizza mulas,” which you can also get stuffed with birria if you like.
Akna
This new Hayes Valley pop-up, located inside the space formerly occupied by Barcino, mostly serves Mayan-Yucatecan — lots of achiote-marinated meats and bean-stuffed, tostada-like panuchos — but the quesabirria has been one of the most popular items from the start, served, as all their tacos are, on handmade blue corn tortillas.
Aguachiles El Tamarindo
In its early days, Aguachiles El Tamarindo was best known as a seafood specialist — Fruitvale’s go-to spot for fiery camarones a la diabla, fried fish tacos, smoked marlin, and gorgeous (and gargantuan) seafood towers. You can still get all that, but the truck has also jumped on the quesabirria hype train, selling a respectably juicy, cheesy, and quite photogenic version.
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