This week in Omnivorous I wrote about Juan Zaragoza and the fantastic steamed and roasted (stoasted?) goat meat he serves at Birrieria Zaragoza, which he learned to make by returning to his hometown in Jalisco and studying under a master. He knows every part of the chivo intimately–watch how he lovingly seasons each piece with mole–and also note the fluid work of his tortillera, Maria Guadalupe Jungo (pictured). That’s Juan’s wife Norma talking off-camera about her salsa picante. Word has it she makes some mean enchiladas too.
UPDATE: the amazing Peter Engler has more on Birrieria Zaragoza, and intel on another birria tatemada option right here.