Quesabirria is a contemporary Mexican dish that gained widespread popularity in the late 2010s, particularly in Tijuana, Mexico, before spreading rapidly to the United States and other countries. It consists of tortillas filled with stewed, shredded birria meat (typically beef), melted cheese, and sometimes onions and cilantro, then griddled to a crisp.
The tacos are characteristically served with a side of consommé, the broth from the birria, for dipping. Quesabirria emerged as a viral food trend in the United States through social media platforms, leading to a proliferation of quesabirria-specific food trucks and restaurants, especially in cities with large Mexican-American populations such as Los Angeles, San Diego, and New York.
Variations have since appeared internationally, with adaptations reported in Canada and some European cities.