Historic Birrieria Chalio: So Much More than Their Famous Goat

May 24, 2019

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(Gerry Furth-Sides) My foodie visitors to cultural diverse LA from sophisticated New York wanted foremost to eat at an “authentic Mexican” restaurant, and have a fresh corn tortilla. So Birriera Chalio was a “must” for their first meal. This turned out to be the perfect introduction to the city, many times better than I even expected. Birriera Chalio is famous for its eponymous goat stew (see review below). And it turned out that their other dishes deserve equal merit. This time at the First Street location not the original, family member, Jose, served what became new favorites to each of us. A corn tortilla for one happy guest who later watched them being prepared in the kitchen, a mole for another and a whole fish for me!

Jose shows off a fresh tortilla to my cousin Barbara

A peek into the magical kitchen. See video below

Deep, rich Mole Negro Poblano with chicken, rice and beans.

Even the toppings are freshly prepared

Caldo de Res, a Home Style Soup Stew with Beef & Vegetables

Chile Relleno with rice and beans

First dish in LA has to be the best Mexican!

Chalio’s appealing perch plate looked small enough to eat at one sitting, but with fresh chips and tortilla to boot, there was a little bit to take home that tasted every bit as good later. Flash-fried, the crunchy fish texture complemented the tender meat, cream rice, beans and nopalitos (tender cactus) on the plate. The edible fins also turned out as crispy as a potato chip.

A whole fresh perch fish, crunchy, flaky, tender with rice and beans, nopalitos for under $10!

Fish to take home and savor

After lunch came a lesson in the kitchen where corn tortillas are prepared continuously throughout the day. Jose generously gave our guests some masa to take back to New York. See below to see how this worked out.

Breakfast on the east coast with west coast masa and memories.

Alma lives up to her name with a smile of “light.”

Live music adds to the festive atmosphere even at lunchtime. And no matter when you call, someone picks up the phone and is eager to help out.

The three Chalio Mexican Restaurantswere by inspired by young Chalio Luis in Jalisco, watching his grandparents cook delicious birria to ready for each weekend in the 1930’s. By that time the recipe has already been in the family for four generations, ever since the 1880’s. The ritual became a highlight of his childhood that he wanted to share it with everyone.

Today, birria is also the longtime favorite of several generations at Chalio’s, family-owned Chalio Mexican Restaurant in East Los Angeles, and a third one in Whittier. And it got its initial claim to fame with birria, a spicy goat stew. And rightfully so. Layers of flavor permeate the dish of tender strips of marinated meat in a rich broth. //localfoodeater.com/four-generation-old-famous-birria-recipe-at-chalio-mexican-restaurant/

Young Chalio was not the only one who loved the traditional birria. Family legend has it that the townspeople would anticipate order for just as much any special occasions. and wait with great anticipation for week-end orders just as much as for must-have special occasion ones. Chalio wanted to re-create this feeling for restaurant customers. And he has succeeded.