Birria tatemada (roasted goat birria) is a Jalisco tradition that’s hard to come by outside of Guadalajara and its surrounding towns. However, the Ramirez family brought this cooking method to LA’s eastside with their weekend and cash-only operation. Come bright and early at 8am on Saturday mornings for freshly chopped goat meat that is steaming hot with a crispy bark exterior. Located at Olympic Blvd. and Spence St., El Jalisciense has a two-stage cooking process that’s responsible for its birria’s silky smooth meat and wonderfully charred skin. The consommé here is also more tomato-heavy, which is typical of the region, and you can enjoy it with either fresh tortillas or as a taco dorado. I love this spot because it’s birria in its truest form: enjoyed outside in the early morning with the smell of roasted meat giving half-asleep birria fans an excuse to be up at such an ungodly hour. They only stay open until they run out, so come get it while it’s hot.