๐ฒ๐ฝ MรXICO (Zacatecas)
EDITOR'S NOTE: This visit was made by our Senior Ventura County Correspondent Robert Xavier Martรญnez, all photos belong to him. This vendor no longer seems to be operating. An updated version of this article (15 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
EDITOR'S NOTE: This visit was made by our Senior Ventura County Correspondent Robert Xavier Martรญnez, all photos belong to him. This vendor no longer seems to be operating. An updated version of this article (15 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
Inside of a heavy equipment storage yard on the eastern outskirts of Santa Paula, the sight of the bright new white banner of Birria El Austero and an early morning crowd gathered has become familiar on this part of East Telegraph Road, just a block north of the 126. On a recent warm Sunday morning at around 07:45, the stand is not quite into their second month of business since relocating from Inglewood
Birria de chivo estilo Zacatecas is on the menu today but birria de cordero or de res can be ordered in advance for special occasions. Anselmo, the owner takes pride in his slow cooked birria de chivo, which is evidenced by the time consuming process using traditional cooking methods. The meat is marinated in a ten ingredient adobo and cooked overnight for at least eight hours in his custom built underground horno, the third such oven he has built.
The oven first burns oak wood for five hours until only coals remain, at which point the meat is lowered and the top of the horno is covered in mud to seal the heat and ensure an even cook.
El Austero opts for a tomato broth made from Roma tomatoes instead of consume or fat drippings mixed with vegetables to cover the meat and add an extra bit of flavor at the time of serving. The generous portion ($15, below) of tender and flavorful birria comes with the tomato broth, cilantro, onions and tortillas on the side. The food can be taken to go or enjoyed on site where seating is offered underneath an EZ up tent for shade.
Although it is early in the morning people start to trickle in to place their orders. This Santa Paula business might be less than a month old, but El Austero has been selling out within a matter of hours every Sunday, a true testament to the quality of Anselmo's labor of love.
Birria de chivo estilo Zacatecas is on the menu today but birria de cordero or de res can be ordered in advance for special occasions. Anselmo, the owner takes pride in his slow cooked birria de chivo, which is evidenced by the time consuming process using traditional cooking methods. The meat is marinated in a ten ingredient adobo and cooked overnight for at least eight hours in his custom built underground horno, the third such oven he has built.
The oven first burns oak wood for five hours until only coals remain, at which point the meat is lowered and the top of the horno is covered in mud to seal the heat and ensure an even cook.
El Austero opts for a tomato broth made from Roma tomatoes instead of consume or fat drippings mixed with vegetables to cover the meat and add an extra bit of flavor at the time of serving. The generous portion ($15, below) of tender and flavorful birria comes with the tomato broth, cilantro, onions and tortillas on the side. The food can be taken to go or enjoyed on site where seating is offered underneath an EZ up tent for shade.
Although it is early in the morning people start to trickle in to place their orders. This Santa Paula business might be less than a month old, but El Austero has been selling out within a matter of hours every Sunday, a true testament to the quality of Anselmo's labor of love.
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