Birria, a Mexican slow-cooked soup originating from the state of Jalisco, is traditionally made of goat meat and a mix of spices including adobo, garlic, and cumin. Birria has taken off as a specialty dish stemming from consumers’ already well-established love of Mexican food that fills the desire for both comforting and innovative menu items. The dish is most often prepared with beef on U.S. menus and is typically served in the form of tacos with rich consomme on the side for dipping.

Market research firm Datassential reports that 23% of the U.S. population knows of birria, with awareness highest among Hispanic and Gen Z consumers, yet only 13% have tried it.

Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using birria on its menu.