Taco Miendo brings something new and unique to a city already renowned for its pizzerias: birria pizza. Birria is a Mexican dish, originating in Jalisco, and requires stewing in its braising liquid until tender and juicy, and is characterized by a spicy, smoky flavor. Now imagine that on a pizza. Located at 4747 66th St. in Kenneth City, Taco Miendo is open 7 days a week, from 10am–8:30pm
“We go through 300 pounds of meat weekly to make the Birria pizza,” says owner Joel Hernandez. The Birria pizza is made with a flour tortilla, mozzarella, cilantro, onions, radishes, and birria.
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“We’ve had people come from over an hour away to try it,” he says. The public consensus: everyone loves it.
Taco Miendo slings crispy tacos, molcajete, and margaritas
When I ask Joel what vibe he’s going for with the restaurant, he tells me: we got a liquor license. And somehow that is the best answer to that question I’ve ever gotten. We finally got our margaritas down, he says. We use more booze, and they have more of a sour/sweet balance, and we use Costa Tequila, he continues.
Besides birria pizza, Taco Miendo slings delicious crispy tacos (called quesabirrias) and whopping molcajete (rock bowls brimming with steak, grilled chicken, shrimp, and cactus). Crispy tacos are $14 and the molcajete runs around $28. You can’t go wrong with your order here.
Follow Taco Miendo on Instagram, Facebook and its website to learn more about the menu.
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