At This New York Taco Truck, Birria Tacos Are So Legendary They Sell Out Nightly
I first heard the whispers about “Birria-Landia” through the hushed, reverent tones of fellow foodies. They spoke of succulent, slow-cooked beef, of tortillas dipped in fragrant consommé, of a flavor so profound it bordered on spiritual.
The problem? This legendary birria, dished out from a vibrant truck parked on a bustling Brooklyn corner, sells out. Nightly.
So, on a crisp autumn evening, with a steely resolve and an empty stomach, I joined the growing queue, hoping against hope to snag a taste of the taco rumored to be worth the wait.
The First Impression
Walking up to the truck feels like stumbling onto something special. The crowd buzzes with anticipation, phones out, friends chatting in both English and Spanish. You hear the sizzle of meat hitting the griddle before you even see the window.
The smell hits next, a rich wave of slow-simmered beef mingling with charred tortillas and melted cheese. People work fast behind the counter, flipping tacos and ladling broth with practiced ease.
The whole scene feels less like a transaction and more like a neighborhood celebration, complete with regulars shouting their usual orders.
What Makes Their Birria Special
Birria hails from Jalisco, Mexico, where cooks have perfected the art of slow-stewing beef in a blend of chilies, tomatoes, and warm spices. Birria-Landia takes that tradition seriously, marinating their beef until it practically falls apart.
The meat simmers for hours, soaking up flavors from guajillo and ancho peppers. Before the tacos hit the griddle, each tortilla gets dipped in that crimson-red consommé, then crisped to golden perfection.
The result is a taco that is crunchy on the outside, juicy on the inside, and packed with layers of smoky, savory, slightly spicy goodness.
The Signature Order
Most people start with the classic birria tacos, three to an order, each one oozing melted cheese and tender shredded beef. The tortillas arrive crispy from their consommé bath, edges browned and slightly crunchy.
Every bite delivers that perfect balance of richness and spice. Then there is the mulita, a double-decker situation with cheese sandwiched between two tortillas, grilled until gooey. Do not skip the small cup of consommé on the side.
That deep red broth is for dipping, sipping, and savoring. Squeeze a lime wedge over everything and you have got yourself a meal worth the wait.
The People Behind The Truck
José and Jesús Moreno did not just bring recipes from Tijuana when they moved to New York in 2019. They brought a dream of sharing their family’s birria tradition with a whole new city. Starting with one truck in Jackson Heights, they worked late nights and long hours to build a loyal following.
Now they run multiple trucks across Queens, Williamsburg, and the Bronx, but the original Roosevelt Avenue spot remains the heart of the operation.
Their story is a testament to hard work, authenticity, and really, really good tacos. Fans keep coming back not just for the food, but for the brothers’ warmth and hustle.
Why It Sells Out Every Night
Birria-Landia opens around 5 p.m., and by 9 or 10 p.m., the food is often gone. The truck does not restock once they run out, so latecomers leave empty-handed and hungry. Social media only fuels the frenzy, with Instagram posts and TikTok videos drawing new fans daily.
I learned this the hard way on my second visit, arriving at 9:30 p.m. only to find them packing up. Regulars know to show up early or risk missing out.
The combination of limited hours, high demand, and genuinely spectacular tacos creates a perfect storm of nightly sellouts. Timing is everything here.
The Full New York Birria Experience
Forget white tablecloths and cushioned chairs. At Birria-Landia, you eat standing up, balancing your plate on a nearby railing or perched on the curb. Napkins are essential because these tacos drip with broth and melted cheese.
The vibe is pure New York: fast-paced, authentic, and unapologetically delicious. You will see everyone from construction workers to food bloggers, all united by their love of birria.
The elevated train rumbles overhead every few minutes, adding to the soundtrack. This is street food at its finest, where the setting is as memorable as the meal itself.
How To Visit And What To Know
The original Birria-Landia truck parks at 77th Street and Roosevelt Avenue in Jackson Heights. Doors open around 5 p.m. and stay open until the food runs out, usually before midnight.
Arrive early if you want the full menu, especially on weekends when crowds are thickest. They accept both cash and card, so payment is easy. Grab extra napkins from the truck because you will need them.
Expect to wait in line, but the queue moves surprisingly fast. Bring your appetite, a sense of adventure, and maybe a friend to share the mulita with. This is New York birria done right.