Seth Tillman heads to El Papi Street Tacos, a Mexican restaurant in Camp Springs, Maryland that offers Tijuana-style birria tacos. El Papi Street Tacos is a family-run taqueria as Seth learns when he meets chef/owner Rudy Zamora-Herrera and his kids, Charlize and Aurton 'El Papi'. Charlize and Aurton slice 1000 pounds of beef brisket every week in order to make their Tijuana-style beef brisket tacos. Rudy shows Seth how to make birria tacos, including how to make the birria taco sauce, known as the consommé. Rudy prepares the consommé using 17 ingredients and "magic powers." Rudy incorporates flavors from all over Mexico — including achiote from Yucatan, and some from elsewhere — such as banana leaves from Colombia — to create a cauldron of flavors. The consommé is then added to the leftover brisket broth and simmered for about ten minutes. Finally, Seth and the taqueria's taco-making expert, Patricia, then try the Rudy sampler, and Seth experiences the rich flavors of authentic Mexican food at Maryland restaurant El Papi Street Tacos.
Find a DC-area Signature Dish near you with the SIGNATURE DISH RESTAURANT GUIDE: [ Ссылка ]
Explore more DMV food with more clips from SIGNATURE DISH: [ Ссылка ]
Stream full episodes of SIGNATURE DISH's first season on YouTube: [ Ссылка ]
This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.
Subscribe to our newsletter for the latest releases and recommendations!
[ Ссылка ]
Follow WETA on social:
Twitter: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
