Sopa de Birria in Winnipeg

About Our Sopa de Birria

Birria comes from Jalisco, where it is cooked low and slow until the broth turns silky and the meat gives way with a spoon. Ours follows the same path. Whole dried chiles are toasted and blended with garlic, cumin and other spices, then the meat simmers in that liquid until every bit of flavour has moved into the broth. Nothing is rushed and nothing comes out of a packet.

The bowl arrives with fresh onion, cilantro and lime so you can brighten it exactly the way you like, and warm tortillas for dipping. Guests who order birria tacos elsewhere in Winnipeg tell us the soup is where the flavour really lives — it is the dish our regulars order on a cold day and the one they send friends in for.

What Makes Our Sopa de Birria Different

Time and chiles. We toast and blend whole dried chiles rather than using a shortcut base, and the pot simmers for hours before service so the consommé is deep and clean rather than heavy. It is the same recipe our kitchen brought to Winnipeg from Veracruz, unchanged for a Canadian menu.