Dallas-Fort Worth is no stranger to birria. Sure, North Texans eat it in on plates alongside broth, in tacos or quesabirria at the region’s Mexican restaurants. But social media virality has seen it fused with other cuisines, with original concoctions such as birria ramen and pizzabirria.
As much as it feels like it’s burst onto the dining scene in recent years, the origin of birria starts about 1,000 miles away in Jalisco, in western Mexico. Its roots are tied to the arrival of the Spanish, when they brought new animals to Mexico — or New Spain as they termed it — including goat.
Due to the semi-arid climate in the Jalisco area, goat farming became a common activity. To tame its intense flavor and tough texture, it was cooked with a mixture of chilies and seasonings and simmered in underground ovens. The cooking method has evolved over the centuries, making it a little simpler to prepare.
Alejandro Aguiñaga watches as his dad, Javier Aguiñaga, chops the freshly cooked birria at Birrieria Aguiñaga in Dallas on Wednesday, July 23, 2025.
Juan Figueroa / Staff Photographer
Eat Drink D-FW
And that’s what they strive to make at Birrieria Aguiñaga in Dallas. The spot is owned by Javier Aguiñaga, who, over the course of 20 years, went from making and selling birria in his mobile home to owning eight restaurants.
“When I started making it, birria was rare here,” said Aguiñaga. “It took a lot of effort to make birria known. Americans, Asians and other cultures began to like it when quesabirrias became famous.”
Traditional birria is served on a plate with consommé and eaten with tortillas, also in tacos, or quesabirria, a taco with melted cheese.
Birrieria Aguiñaga’s specialty is lamb birria, although it sells beef birria, among other dishes.
Water is added to the pot before the birria is cooked at Birrieria Aguiñaga in Dallas on Wednesday, July 23, 2025.
Juan Figueroa / Staff Photographer
Although the Aguiñagas began selling birria in 2006, their own culinary story dates back 70 years, when a great-grandfather in the family began cooking the dish in his hometown of Matanzas, Jalisco, and selling it to his neighbors.
The tradition passed to the next generation, and from a very young age, Aguiñaga found himself helping his father sell the dish and learning how to cook it. Now, Alejandro, Javier’s son, is working with his father and is excited about teaching the recipe to his children.
“I am proud that this family recipe has been so well received by the people of Dallas, where there are so many food options,” said Aguiñaga.
A bone sits on top as Javier Aguiñaga chops the freshly cooked birria at Birrieria Aguiñaga in Dallas on Wednesday, July 23, 2025.
Juan Figueroa / Staff Photographer
The family’s recipe includes lamb, which is steamed in a sauce made with chili peppers, oregano, garlic, cumin, salt, and other ingredients. After water is added, it cooks for three hours.
Birrieria Aguiñaga sells around 60 lambs made into birria each week, amounting to about 3,000 pounds of meat across its eight restaurants.
Birrieria Aguiñaga has several locations in Dallas, Garland, Ennis, Grand Prairie, Royse City, and Corsicana. birrieriaaguinaga.com.
The Dallas Morning News
This story is part of D-FW Sabores, a series dedicated to finding authentic Mexican cuisine across North Texas, dish by dish, region by region.