The new space will allow this family-run food truck to expand its menu.
March Madness. The “red” in Kiké's Red Tacos refers to its specialty, birria. While the dish has been trending on social media over the past two years, this family’s take stands out. Hailing from the state of Jalisco, birria is a stew traditionally made with goat and a combination of chile peppers and spices cooked over low heat. González’s father is a native of Jalisco, and the truck uses his family recipe to make a variety of dishes.
While birria is popular, it’s also a time-intensive dish to make. “It’s an eight-hour process, and dozens of spices go into the process,” González notes. “We manage the heat level throughout the heating process. So, yeah, it’s a tedious process, and that’s why not too many people do birria, and the people that do kind of cut corners with the process.”
One bite of a Kiké taco and you can taste the love and dedication that González’s parents put into making birria daily. The best part about indulging in birria tacos is dipping them in the red-hued consomé served on the side. “It’s a broth formed during the cooking process,” González explains. “It forms with the fat melting and the spices mixing in with everything, and then we separate the oil and consomé so that there is no oil in the consomé, just the broth itself.
The truck is open Tuesday through Sunday from 11 a.m. to 6 p.m., or until it sells out. But soon the family will be able serve even more birria, plus other items, because they’re in the process of building a brick-and-mortar location — though González isn’t ready to share the exact location just yet. “That’s what we’re really looking forward to, to not be so limited. That’s the biggest issue we have with the food truck is the limitation,” he notes.