Quesa Birria Taco

Slow-cooked lion’s mane / blue oyster mushrooms simmered in a rich chile consommé with garlic, onion, and warm mexican spices. Stuffed into locally made corn tortillas with melted mozzarella cheese, fresh cilantro, diced onion, and a squeeze of lime. Served with a side of our savory birria broth for dipping.