Birria Beyond Borders: How One Spot in Savannah Became a Culinary Crossroads

March 21, 2025

Walking into Birria Spot feels like stepping into a crossroads of cultures. The menu is unapologetically rooted in Mexican tradition—birria tacos dripping with consommé—but there’s a whisper of Asian influence here too: bao buns stuffed with birria, ramen infused with smoky chili oils. It’s fusion without gimmickry, the kind of culinary marriage that makes sense when you taste it but seems audacious on paper.

Aguilar’s birria is no ordinary taco filling. “It’s braised beef chuck,” he explains, “marinated in dry chilies—guajillo is the star—plus pasilla, ancho, and morita for smokiness.” The process is meticulous: chilies toasted until fragrant, boiled until pliable, then blended into a marinade that coats the meat for hours before it hits the pot.

Birria Spot Location

Photos by Brett Bigelow

The result? A depth of flavor that feels ancient yet fresh. “We separate everything—the meat, consommé, and what we call ‘liquid gold,’ the birria oil,” Aguilar says with reverence. That oil is what paints the tortillas red before they hit the griddle—a visual promise of the flavor bomb about to explode in your mouth.

The tacos are just the beginning. There’s birria pizza—a hybrid that swaps dough for tortillas and tops them with cheese, cilantro, onions, and radishes. There’s ramen served with a side taco for dipping because why not? And then there are loaded nachos piled high with birria meat, queso, black beans, and guacamole. Each dish feels like an experiment gone right.

But this isn’t just about food; it’s about resilience. Aguilar recounts the delays—permits that took months longer than expected, inspections that stalled progress at every turn. “We thought we’d open by September,” he laughs wryly. “It ended up being January.” Yet here they are, thriving against the odds.

Birria Spot Dish

Photos by Brett Bigelow

Savannah locals have embraced Birria Spot like an old friend they didn’t know they were missing. The corner location gives it an unassuming charm- Inside, there’s no pretense. Just warm lighting, tantalizing aromas, and Aguilar himself often behind the counter or in the kitchen tasting every batch of rice and beans to ensure it meets his standards.

“Birria isn’t just food; it’s history,” Aguilar says. He traces its roots back to Jalisco and Michoacán in Mexico—states known for their culinary richness. Originally made with goat or lamb to tame their gaminess, birria evolved as it traveled northward to Tijuana and then across borders to places like Savannah. Here, it finds new life while staying true to its essence.

Birria Spot Soup

Photos by Brett Bigelow

Aguilar’s passion extends beyond his kitchen. He talks about sourcing ingredients from local butchers and experimenting with new dishes like noodle bowls that lean more heavily into his love for Asian cuisine. “I grew up eating amazing Mexican food at home,” he says. “But I’ve always been drawn to Asian flavors—ramen shops, sushi bars.” This duality shapes Birria Spot into something uniquely personal.

As I sit there sipping consommé—a broth so rich it could stand alone as a meal—I can’t help but think about how places like this are more than restaurants; they’re cultural bridges. They remind us that food isn’t static; it evolves as people move and adapt.

So here’s my advice: Go hungry, and order more than you think.

Birria Spot - Eat Tacos Be Happy