{"id":55659,"date":"2024-05-15T23:01:00","date_gmt":"2024-05-16T05:01:00","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=55659"},"modified":"2026-04-03T12:00:43","modified_gmt":"2026-04-03T18:00:43","slug":"birrieria-y-tacos-alex-tijuana-style-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=55659","title":{"rendered":"Birrieria Y Tacos Alex Tijuana Style – Albuquerque, New Mexico"},"content":{"rendered":"
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Birrieria Y Tacos Alex on 4th Street Just North of Monta\u00f1o<\/figcaption><\/figure>\n

If you’ve noticed an increase in the number of recent visits on this blog to Mexican restaurants, credit much of that to Pati Jinich<\/a><\/strong>, ebullient host of the James Beard Award-winning and Emmy nominated PBS series Pati’s Mexican Table<\/a><\/strong> \u00a0 Although we record the Saturday airing of Pati’s Mexican Table, we don’t usually watch it until Sunday…right before lunchtime.\u00a0 It’s no wonder, therefore, that what we’ve been craving for lunch is Mexican food.<\/p>\n

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Birrieria Alex Got Its Start as an Food Truck Parked on 4th<\/figcaption><\/figure><\/figure>\n

It’s nigh impossible not to be utterly charmed (if not outright besotted) by the lovely Pati Jinich.\u00a0\u00a0 Her huge likeability quotient is the byproduct of a genuine warmth and self-effacing humor which come across with her every thickly-accented utterance.\u00a0 She’s down-to-Earth and genuine, taking absolute joy in\u00a0 broadening and sharing her expansive knowledge about the colorful tapestry known as Mexican cuisine.\u00a0 In every episode, Pati embarks on an educational and entertaining journey.\u00a0 Each dish she encounters serves as a launching point into explorations of the rich and diverse history and culture of her country of birth.<\/p>\n

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This lovely, lucky lady is Amanda Who Works at the Washington Federal Bank Just Across the Street From Where Birrieria Alex Once Parked in Rio Rancho<\/figcaption><\/figure>\n

In season eight (episode 811), which aired in January, 2019, Pati explored Sinaloa, \u201cMexico\u2019s Bread Basket,\u201d which produces about 40% of the meat and produce consumed in all of Mexico.\u00a0 Inspired by Sinaloa’s bounty and culinary traditions, she then prepared birria in her kitchen at home, sharing her recipe<\/a><\/strong> with the 65.5-million viewers who tune in to watch her every week.\u00a0 Her teaching style is not the professorial preciseness of an academic, but the loving patience of a best friend sharing a recipe which makes her happy.\u00a0 As always, this episode had us clamoring for the foods she so richly described–especially the birria.<\/p>\n

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Place Your Order at Birrieria Carlos<\/figcaption><\/figure>\n

At the time birria was just starting to make significant inroads into the Albuquerque metropolitan area. A KRQE News segment<\/strong> <\/a>airing on 25 August 2020 apprised viewers that “The latest taco craze has hit the Albuquerque metro. Restaurant owners say many of their customers have never heard of birria tacos but they\u2019ve quickly become a best-selling item<\/em>.”\u00a0 The segment listed several purveyors of Mexican food who offer birria, including Changos<\/strong> <\/a>and Birrieria Y Tacos Alex Tijuana Style.<\/p>\n

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The Salsa Bar<\/figcaption><\/figure>\n

By sheer coincidence, we had visited Birrieria Y Tacos Alex Tijuana Style (fittingly, it’s not only the food truck’s name that’s a mouthful) just three days before the KRQE feature.\u00a0 As the blazing noon sun beat down on a long queue of mostly socially distanced, mask wearing, hungry diners, the enticing aroma of birria answered the question for us as to why anyone in their right mind would stand in line–no shade in sight–for food that’s even hotter than the 96-degree day.<\/p>\n

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Birria Consomme<\/figcaption><\/figure><\/figure>\n

Before prowling the mean streets of Albuquerque as a food truck, Birrieria Alex was a small brick-and-mortar restaurant on 4th Street.\u00a0 Some of you might recall that the great Ari LeVaux, erstwhile food critic for the Alibi<\/a><\/strong> waxed poetic about its birria, calling it “the one thing you must order<\/em>.”\u00a0 Since its launch as a food truck, Birierria Alex has been stationed mostly on 4th Street. \u00a0In 2022, Birrieria Alex launched a brick and mortar restaurant on 604 Coors SW. \u00a0Two years later, a second Birrieria Alex opened its doors on 4th Street. \u00a0Both brick-and-mortar restaurants have more items on its menu, including breakfast. \u00a0On 1, 2023, the familiar red hued food truck parked \u00a0in Rio Rancho at the corner of Southern and Nicklaus.<\/p>\n

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Would you Believe Birria Ramen?<\/figcaption><\/figure><\/figure>\n

Let’s not go any further before discussing what exactly birria is.\u00a0\u00a0 Texas Monthly\u2019s<\/strong><\/span> taco editor (the job I’d kill to have) <\/span>Jos\u00e9 R. Ralat<\/strong><\/a><\/span> describes birria as “<\/span>a stew<\/em><\/span>” which “<\/span>can be made with goat, it can be made with beef, it can be made with lamb. You can\u2019t really say that one is more authentic than the other. Barbacoa can be made with anything. It\u2019s a process, a method\u2014not an item. Everyone adds something a little differently<\/em>.”\u00a0 Hmm, birria made with tofu…it just doesn’t sound as appealing as goat, beef or lamb.<\/p>\n

23 August 2020 (Albuquerque)<\/strong>: Angelo Orona, who runs the popular Facebook group, Tacos of New Mexico<\/a><\/strong> told KRQE that birria is “very photogenic. When you see people consuming and eating birria, they\u2019re typically dipping it in this really savory sauce and it just looks great<\/em>.”\u00a0 Indeed, that “really savory sauce,”\u00a0 birria de consom\u00e9 <\/strong> <\/em>is one of the first items listed on a rather abbreviated menu.\u00a0 Many diners use it as a dip for their birria tacos even though it’s not really a dipping sauce.\u00a0 We had the consom\u00e9 sans tacos de birria.\u00a0 The lava-red consom\u00e9 broth, flecked with onion and floating cilantro steams with the promise of spice and piquancy.\u00a0 Thin strands of finely shredded beef aren’t as plentiful as we would have liked, but that didn’t make the consom\u00e9 any less satisfying, even on a sweltering late summer day.<\/p>\n

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Two Al Pastor Tacos<\/figcaption><\/figure><\/figure>\n

23 August 2020 (Albuquerque)<\/strong>: Let’s ruminate (or is that ramenate) about ramen, the Japanese noodle dish that swept the fruited plain a few years ago.\u00a0 Birrieria Alex blows away every paradigm of what ramen should be with its fusion of ramen noodles and tender tendrils of birria.\u00a0 It’s a blend which works very well as the noodles absorb the condiment-rich consom\u00e9, forming a melt-in-your-mouth marriage of Japan meets Mexico concepts and ingredients.\u00a0 Biria Ramen <\/em><\/strong>proportions aren’t exactly half ramen, half birria, but the results are fully satisfying and surprisingly delicious.<\/p>\n

The Taco Trail<\/strong> <\/a>website, online home of Jos\u00e9 R. Ralat, Texas Monthly<\/a><\/strong>\u2018s taco editor, posits that “if Mexico, were to have an iconic taco, it would be the taco al pastor” <\/em>and goes on to describe them as a “bantam assembly of marinated pork shaved from a trompo (a vertical rotisserie) on a corn tortilla with pineapple, cilantro, onions and salsa is the object of lust for many taco enthusiasts<\/em>.”\u00a0 While tacos al pastor<\/strong> <\/em>have become pretty commonplace in New Mexico, not all of them are constructed from pork sheared from a trompo.\u00a0 Birrieria Alex’s tacos al pastor are!\u00a0 They’re served with an excellent guacamole instead of salsa, grilled onions instead of chopped, cilantro and the ubiquitous lime.\u00a0 Very few tacos al pastor in New Mexico are even in the same league with these.<\/p>\n

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Torta de Barbacoa<\/figcaption><\/figure><\/figure>\n

Two of the most popular meats in Mexico are birria and barbacoa.\u00a0 In addition to their reputed ability to cure a hangover, the two actually have quite a bit in common.\u00a0 The website Eat Mex City<\/strong> <\/a>explains “The primary reason for the common confusion between birria vs barbacoa is because of birria is a product of barbacoa. Birria is made by submerging barbacoa in a sauce<\/em>.”\u00a0 Other culinary experts will argue it’s not that simple.<\/p>\n

23 August 2020 (Albuquerque)<\/strong>: For years, my preference has been barbacoa, especially when served on a torta just as it’s done in the Mexican state of Chihuahua.\u00a0 My very favorite torta in the known world is the torta de barbacoa from No Te Rajas <\/a><\/strong>\u00a0but I certainly wouldn’t kick the torta de barbacoa<\/em><\/strong> from Birrieria Alex off my table.\u00a0 The biggest difference between the two is the bread.\u00a0 Both versions use a soft telera bread, but while Birrieria Alex’s telera is merely wonderful, Elotes’ telera is otherworldly.\u00a0 Elotes’ also gets the nod for superior salsa, but Birrieria Alex uses a better melted cheese.\u00a0 Both are life-altering.<\/p>\n

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Pizzabirria<\/figcaption><\/figure>\n

3 March 2023 (Rio Rancho): \u00a0<\/strong>Birrieria Y Tacos Alex launched its Rio Rancho location to little fanfare. \u00a0Sadly, just seven months later (Wednesday, October 26th) \u00a0the following note was posted on its Facebook page: “So we want to say thank you to Rio Rancho but we try it hard to stay there but doesn’t work anymore, so we move from there permanently, today you will find us in Alameda and 2nd street< (191 Alameda Blvd NW, Albuquerque NM 87114)<\/em>”<\/p>\n

Stationed at the corner of Southern and Nicklaus on a patch of dirt, the Rio Rancho version of Birrieria Alex had already drawn a sizable crowd by the time we got there at 1:30PM. \u00a0We were quickly reminded why we love living in Rio Rancho so much. \u00a0Hungry hordes in line ahead of us and behind us were all very friendly (of course, it helps to have The Dude with us) and helpful. \u00a0Amanda, who works at the Washington Federal Bank, in particular, waxed poetic about the birria and salsas. \u00a0Like us, she was beyond ecstatic to have Birrieria Alex in the City of Vision, especially considering No Te Rajes also parks in the vicinity. \u00a0We briefly considered moving to the area.<\/p>\n

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Quesabirria Tacos (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

It surprised the queue when I ordered the pizzabirria<\/em><\/strong> which the guy at the counter told us was “huge<\/em>.” \u00a0And you thought there was nothing more that could possibly be put onto a pizza. \u00a0Birria is a game-changer. \u00a0Now picture slowly stewed, seasoned chuck roast and Chihuahua cheese between two skillet-crisped tortillas stained red by the stew marinade sliced pizza style and accompanied by consomm\u00e9 for easy dipping. \u00a0I don’t know what genius invented pizzabirria, but Birrieria Alex has perfected it. \u00a0Translucent sweet white onions are the only thing that can top it and plenty were provided. \u00a0Pizzabirria is indeed “huge” but that’s why left-overs were invented. \u00a0It turns out pizzabirria is even better the following day when flavors have penetrated even more deeply. \u00a0It won’t surprise me if at year’s end, my favorite pizza of the year is a Mexican pizza from Birrieria Alex.<\/p>\n

3 March 2023 (Rio Rancho)<\/strong>: One of the reasons our server was surprised that I would order a pizzabirria for myself is because my Kim had already made it clear she doesn’t do spice. \u00a0Curse that medication that over-sensitized her taste buds and made it impossible for her to enjoy her piquant favorites. \u00a0She asked for a dish that had “absolutely no heat<\/em>.” \u00a0Our server immediately recommended a carne asada burrito<\/em><\/strong> with guacamole and lots of onions. \u00a0That was a perfect choice! \u00a0Nestled in a thick flour tortilla, small bite-sized pieces of steak did the trick for my Kim who calls steak one of her essential food groups. \u00a0Me, I would have smothered it with salsa picante, but have to admit this burrito was pretty good sans salsa.<\/p>\n

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Carne Asada Burrito<\/figcaption><\/figure>\n

15 May 2024<\/strong>: Our friends Lynn Garner and John Martin have made it their quest to find Albuquerque’s best birria. \u00a0To this point the birria at La Sirenita<\/a><\/strong> rates highest in their estimation. \u00a0I suspected their affections and loyalties might change when they experienced Birrieria Y Tacos Carlos. \u00a0I also assumed the birria and everything else on the menu would be improved now that the restaurant has a brick-and-mortar place on 4th Street. \u00a0Well, you know what “they” say about assuming. \u00a0Lynn found the birria and the accompanying consomm\u00e9 on the boring side, sporting none of the spices with which they had fallen in love. \u00a0We didn’t see cilantro, onions or shards of beef on the consomm\u00e9. \u00a0That consomme did nothing to improve the flavor of the birria.<\/p>\n

My chosen vessel for birria was the mulita<\/em><\/strong> plate. Mulitas (or mulas) are similar to a quesadilla. They’re constructed with cheese, your choice of meat, onions, and cilantro layered in between two hearty corn tortillas. that hold everything together. \u00a0 The term mulita \u00a0literally means “little mule”, referring to the fact that the food is wrapped and transferred from a vendor to the consumer. \u00a0 As with Lynn’s quesabirria tacos, the mulitas lacked the killer flavors we used to find at Birrieria Carlos. \u00a0Fortunately my side of frijoles were quite good.<\/p>\n

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Two Mulitas With a Side of Frijoles<\/figcaption><\/figure>\n

In season 8 (episode 813) of Pati’s Mexican Kitchen, Pati visited the city of Tucson, “a city that claims to have the best 23 miles of Mexican food anywhere in the world<\/em>.”\u00a0 As an unabashedly proud New Mexican, I’d love to invite her to Albuquerque for “better than the best<\/em>” Mexican food she found in Tucson. \u00a0 I wouldn’t be taking her to Birrieria Y Tacos Alex at its 4th Street brick-and-mortar location.<\/p>\n

Birrieria Y Tacos Alex Tijuana Style \u00a0<\/strong>
\n6136 4th Street, N.W.
\nLos Ranchos De Albuquerque, New Mexico\u00a0<\/strong>
\n(505) 319-8308
\nFacebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 15 May 2024
\n1st VISIT<\/strong>: 23 August 2020
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Good<\/strong><\/span>\u00a0\u2013 good food, decent service, and a clean environment; provides a satisfactory, dependable, and standard experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Torta De Barbacoa, Al Pastor Tacos, Consome de Birria, Birria Ramen, Cucumber-Lime Agua Fresca, Pineapple Agua Fresca, Pizzabirria, Carne Asada Burrito
\nREVIEW #1178<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

If you’ve noticed an increase in the number of recent visits on this blog to Mexican restaurants, credit much of that to Pati Jinich, ebullient host of the James Beard Award-winning and Emmy nominated PBS series Pati’s Mexican Table \u00a0 Although we record the Saturday airing of Pati’s Mexican Table, we don’t usually watch it until Sunday…right before lunchtime.\u00a0 It’s no wonder, therefore, that what we’ve been craving for lunch is Mexican food. It’s nigh impossible not to be utterly charmed (if not outright besotted) by the lovely Pati Jinich.\u00a0\u00a0 Her huge likeability quotient is the byproduct of a genuine warmth and self-effacing humor which come across with her every thickly-accented utterance.\u00a0 She’s down-to-Earth and genuine, taking absolute joy in\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":66843,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[731,57,141,5632,727],"tags":[1086,1561,2772,2768,2773,2770,2767,2771,780,857,1570,2769,1084],"class_list":["post-55659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-truck","category-mexican","category-new-mexico","category-good","category-tacos","tag-al-pastor","tag-birria","tag-carne-asada-burrito","tag-consomme","tag-mexican-sodas","tag-mulitas","tag-pizzabirria","tag-ramen-birria","tag-salsa","tag-tacos","tag-tacos-al-pastor","tag-tijuana-style","tag-tortas"],"yoast_head":"\nBirrieria Y Tacos Alex Tijuana Style - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=55659\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Birrieria Y Tacos Alex Tijuana Style - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"If you’ve noticed an increase in the number of recent visits on this blog to Mexican restaurants, credit much of that to Pati Jinich, ebullient host of the James Beard Award-winning and Emmy nominated PBS series Pati’s Mexican Table \u00a0 Although we record the Saturday airing of Pati’s Mexican Table, we don’t usually watch it until Sunday…right before lunchtime.\u00a0 It’s no wonder, therefore, that what we’ve been craving for lunch is Mexican food. It’s nigh impossible not to be utterly charmed (if not outright besotted) by the lovely Pati Jinich.\u00a0\u00a0 Her huge likeability quotient is the byproduct of a genuine warmth and self-effacing humor which come across with her every thickly-accented utterance.\u00a0 She’s down-to-Earth and genuine, taking absolute joy in\u00a0…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=55659\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-05-16T05:01:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-03T18:00:43+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/03\/BirrieriaCarlos04b-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2503\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Birrieria Y Tacos Alex Tijuana Style – Albuquerque, New Mexico\",\"datePublished\":\"2024-05-16T05:01:00+00:00\",\"dateModified\":\"2026-04-03T18:00:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659\"},\"wordCount\":2242,\"commentCount\":7,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/BirrieriaCarlos04b-scaled.jpeg\",\"keywords\":[\"Al Pastor\",\"Birria\",\"Carne Asada Burrito\",\"Consomm\u00e9\",\"Mexican Sodas\",\"Mulitas\",\"Pizzabirria\",\"Ramen Birria\",\"Salsa\",\"Tacos\",\"Tacos Al Pastor\",\"Tijuana Style\",\"Tortas\"],\"articleSection\":[\"Food Truck\",\"Mexican\",\"New Mexico\",\"Rating: Good\",\"Tacos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=55659\",\"name\":\"Birrieria Y Tacos Alex Tijuana Style - 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Please take a few minutes to tell me what you think. 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