Given the popularity of birria tacos in Australia, it was surprising that we hadn’t seen the traditional goat version from Jalisco appear in Brisbane. Enter Birria Boy, a pop-up from the C’est Bon team.

Co-owner and chef Andy Ashby extensively researched Mexican cuisine and worked with Poblano, a Mexican food supplier, to source authentic ingredients. 

The Birria Boy kitchen gets and butchers whole goats from Meredith Dairy, before slow cooking the meat for 15 hours. Consommé is made from the cooking liquid, and the meat is crisped up and served inside house-made yellow masa cornflour tortillas with green pico de gallo, goat’s cheese and tomatillo.

The menu includes two other birria variants: slow-cooked Wagyu beef cheek and braised mushroom, each with traditional trimmings. Other tacos include confit duck and tempura prawn.

An open kitchen lets diners watch the tortillas being made and filled to order.

A woodfired oven delivers snacks like elotes (roasted corn ribs), and mains including butterflied chicken asado and a banana leaf-wrapped cod. Each comes with tortillas and sauces for building your own tacos.

There’s a curated list of mezcal and tequila, alongside Mexican beers, cocktails, alcoholic slushies and frozen Margaritas perfect for summer evenings.