Beautifully expressed. My dad is from Jalisco, I was born in LA. The only time I saw this dish made was when we'd visit family in Tijuana... there, the dish began with a live goat tethered in the yard 😅 Thank you for sharing 🧡
Also, are you using banana leaves? Do you notice a difference between those and using agave leaves? Agave leaves are hard to find here - I love using them for bundles of love called mixiote 🤗
@@Sabii_Wabiithis video was taken in Kansas City (not a lot of agave plants on those streets lol) so I had to use banana leaves instead. I prefer agave because the nectar sticks to the meat and takes the flavor to a new level!
Like 24 very nice sharing🎉
Thanks for watching!
Beautifully expressed. My dad is from Jalisco, I was born in LA. The only time I saw this dish made was when we'd visit family in Tijuana... there, the dish began with a live goat tethered in the yard 😅
Thank you for sharing 🧡
Also, are you using banana leaves? Do you notice a difference between those and using agave leaves? Agave leaves are hard to find here - I love using them for bundles of love called mixiote 🤗
I love that haha! TJ style birria is so good too. I’ll be there next week!
@@Sabii_Wabiithis video was taken in Kansas City (not a lot of agave plants on those streets lol) so I had to use banana leaves instead. I prefer agave because the nectar sticks to the meat and takes the flavor to a new level!
@@goatboyintleven in LA, it's hard to come by agave leaves
Great storytelling chef.
What camera did you use for this?
Thanks so much! I’m using a Sony a7iii
Wow what a story
@@Bubbathebird23 wild to think about really. Thankful to have the privilege to continue this tradition.
Real shit!
@@josephguzzoiii8781 you know it my dude!
Dig ya
Saw ya on Adam's channel
I'm in
Thanks so much! Adam is the man!