the hybrid dish you didn't know you needed 👅
Birria de res Zacatecas-style has a long presence in Southern California but gets served at few restaurants.
For instance, occasionally the beef has been frozen and then thawed before being delivered, a process that he said corrupts the quality of the final dish. Unfortunately, there’s no way to know if the beef was previously frozen until De Livier can taste-test the broth. If it turns out that’s the case, he has to start all over.
The noodle soup — which costs 84 pesos, or less than $5 — that finally hits the customer’s table is the culmination of more than nine hours of stewing and cooking and preparation. The broth and noodles are topped with thin slices of brisket; cilantro, onion and lime are available as add-ons.The success of the noodles — De Livier sells around 350 bowls a day — has allowed him to expand Animo to three locations in the city.
But the hybrid creations have to be balanced and make sense, De Livier said. “It’s not just to look cute and put noodles on every Mexican soup.”
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