Cruising down the bustling streets of Los Angeles, Guy Fieri embarks on a culinary adventure in search of the ultimate taco experience. With taco trucks lining the streets, the challenge is figuring out which one to stop at. Fortunately, Guy has heard whispers about a standout gem serving one of his all-time favorites—birria. This leads him to Tacos y Birria La Unica, a family-run food truck on Venice Boulevard that promises a taste sensation.
A Family Tradition on Wheels
Tacos y Birria La Unica is more than just a food truck; it’s a testament to family tradition and culinary innovation. Monty Mendoza and his family built this food truck to showcase their mother’s beloved recipes. “Did you ever think this is what you would do?” Guy asks Monty. “It’s crazy,” Monty replies, still amazed by their food truck’s success.
The Star Dish: Birria Tacos
The highlight of the menu is undoubtedly the birria tacos. “Crunchy tacos with cheese—that’s all me right there,” Guy exclaims. The process begins with creating the birria paste, a flavorful blend of Chile California, black peppercorns, allspice, clove, cinnamon, garlic, and onion. This paste is then mixed with water and blended to perfection.
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The goat meat is marinated in the birria paste, combined with water and salt, and cooked for three to four hours. “When it’s done, we’ll pull the bones and the fat but save the sauce for the consommé,” Monty explains. The consommé, a rich and savory broth, is perfect for dipping the tacos.
The Taco Assembly
For the tacos, handmade tortillas are dipped in the fat from the birria and then placed on a hot flat top. Monterey Jack cheese is added, followed by the chopped birria meat. The tacos are allowed to crisp up before being garnished with lime, cilantro, onions, and the Chile de árbol salsa. “You’ve got to come down here and do that dunk,” Guy says, referring to dipping the tacos in the consommé.
“Without question, one of the best birria tacos I’ve ever had,” Guy exclaims after taking a bite. “It’s not gamey, it’s not too spicy, it’s not too salty—it’s in balance.” The combination of the rich meat, the fresh toppings, and the deep flavors of the consommé make for an unforgettable experience.
Exploring the Menu: Vampiros and More
Guy’s culinary journey doesn’t stop at birria tacos. He also gets a taste of the vampiros, a crunchy tostada with melted cheese and meat. “The vampiros are great; you have a crunchy shell tostada and you get all that meat on top,” Guy explains. The process involves cooking beef shoulder with the same birria paste, which is then topped with rice, beans, salsa verde, and more Monterey Jack cheese.
The vampiros are a hit with both Guy and his friend, Steelo Brim, who joins him for the tasting. “The drying out of the tostada is the game-changer,” Guy notes. “A thousand percent.”
The Essentials: Rice and Beans
No Mexican meal is complete without the classic sides of rice and beans. At Tacos y Birria La Unica, these staples are anything but ordinary. The rice is fried and then simmered with a blend of tomatoes, garlic, onion, chicken base, and water, resulting in a flavorful and fluffy dish. The beans are cooked from dry with water and salt until they reach the perfect creamy consistency.
Guy’s Final Verdict
Guy Fieri’s visit to Tacos y Birria La Unica is filled with high praise. “The food’s outstanding,” he declares. From the meticulously prepared birria tacos to the innovative vampiros and the honest flavors of the rice and beans, every dish showcases the family’s dedication to quality and tradition.