05/28/2026
Behind the birria with Chef Ivan.
Toasted chiles set the base while caramelized tomato and onion are deglazed with mezcal for a smoky finish. Once everything is spiced and blended into a marinade, the beef chuck rests in it overnight before itโs slow-braised until tender.
Served with everything you need for a tabletop taco bar at Chico Malo.