The Best Birria Tacos Guy Fieri Has Ever Had — From a Family Food Truck on Venice Boulevard
“Without a doubt, one of the greatest birria tacos I have ever eaten.” That statement coming from Guy Fieri is a big deal considering he has eaten at thousands of places. The Mendoza family deserves the praise with a food truck on Venice Boulevard in LA, Tacos Y Birria La Unica.
For Triple D, the story of La Unica is top notch. Monty Mendoza and his family love their mom Everest’s food so much they built her a food truck. When Guy asked Everest if she ever thought this would be her life, she even said, “It’s crazy.” But crazy is good and there’s a queue all the way down Venice Boulevard and the truck gets a local 10/10.
The Queso Tacos: Crunchy, Cheesy, Dunkable Perfection
What do you think the most popular item on the menu is? The crunchy queso tacos. These have a crunchy tortilla, and layers of Monterey Jack, and then topped with tender birria. But the REAL magic happens when you dip that taco into the consomé.
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Birria paste is a complicated combination of Chile California (which is steamed hot), black pepper, allspice, cloves, a pinch of cinnamon, garlic, and onion blended and strained. Guy said it was “really interesting to have that much allspice and clove in Mexican food” and Chef Everest said that is because of the goat. The meat is cooked in the paste along with water and salt for 3-4 hours until it’s so tender it falls apart and then the liquid becomes the consomé.
Are you a fan of fragrant and robust goat cuisine? If so, you might enjoy the African Caribbean Goat Stew in Santa Fe. Another Triple D gem, and proof that goat is underrated.
Vampiros: The Crunchy Tostada Revelation
Guy brought his friend Steelo Brim from MTV’s Ridiculousness to taste the vampiros, which are crunchy tostadas topped with melted cheese and shredded beef. Steelo makes the trip from Long Beach to L.A. just for these!
What really sets them apart here is their technique. The hand-made tortillas are placed on the flat top for about 30 minutes where they dry out and form a signature crunch instead of frying. The beef shoulder is braised with the same birria paste as the goat, then topped with Monterey Jack cheese, Mexican rice, beans, onion, and cilantro.
Steelo referred to the drying out technique as a “thousand percent” game changer. Guy commented, “The rice and beans are so honest. Having a tostada revelation.”
What Makes La Unica Different: The Sauces
When Guy inquired what makes good Mexican food from the bad, the answer revolved around the sauces. La Unica makes a Chile de Árbol salsa where they toast garlic to a ridiculously hot flat top, then add oil, dried chilis, water, and salt. Guy stepped back from the heat, tasted it, and said, “It’s got a great acid to it, almost like a vinegar acid. This is delicious.”
They also have a fresh salsa verde which is made by boiling tomatillos and jalapeños, then blending them with garlic and salt. Steelo said, “That’s crazy, bro. That’s so good.”
Just like other standout places, condiment choices can mean everything. Remember the tangy sauce on the \\”Next-Level\\” Cuban Sandwich in Louisiana? La Unica also shows that it’s the dips and sauces that takes food from being good to unforgettable. “Next-Level” Cuban Sandwich in Louisiana
Guy’s Final Word
\”It’s not gamey, it’s not too spicy, it’s not too salty \u2014 it’s in balance,\” Guy said of the birria. Then, looking at the consom\u00e9, he joked: \”If I could figure out how to get the consom\u00e9 in a kiddie pool, I’m kind of weird, huh?\”
You can find Tacos Y Birria La Unica and other Guy-endorsed places in our restaurant directory.