The holy/sexy stuff inside this Styrofoam ramekin is called consommé. It’s made with the juices derived from cooking birria, the trad-Mexican marinated beef stew, which is then spiked with chiles, onions, cilantro, spicy-sweet annatto paste and maybe some witchcraft.
Consommé dipping sauce served on the side with birria tacos from Celia's Kitchen, a taco truck in Huntsville, Alabama. . In late June, Garcia posted an alluring pic of a plate of birria tacos on his social media, captioned only with “4811 university dr.” Yours truly may not be able to split the atom, but I can google an address with the best of ‘em.
At Cantina Laredo, Vargas and Sanabria made a connection. She was a bartender and he was a chef. When she had a spare moment, she’d go back to the kitchen and pick up cooking tricks from him. Vargas brought in her old friend Sanabria. “We always had a really good friendship,” she says. “He works the way I like to work, and I think he likes how I work.” They were brainstorming business names, and Silwal suggested they call it Celia’s Kitchen because it evoked a welcoming, mom’s-kitchen kind of vibe.
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