This spot features birria, goat meat steamed for hours in its own juices along with native dried chili peppers and a hint of cinnamon. This culinary alchemy converts what is traditionally a stringy, rangy meat into a tender, fall-off-the-bone dish. The meat and juice is then served with lime, cilantro and onions as a steamy, consomme-style broth or on top of fresh tortillas.