NEW
BOLYARD’S MEAT & PROVISIONS
uring the pandemic, the city’s first and only whole-animal
Dip & Dunk
Fifteen or so years ago, a taquero in Tijuana, Mexico, thought to fill tortilla shells with cheese and birria (goat stew), a dish native to Jalisco, Mexico, thereby creating the quesabirria (cheese plus birria) taco. Several thousand social media pos
