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Braised beef birria taco
No. 80

Top Rope Birria

When long-time Vancouver chef Kevin McKenzie was granted off-season use of his cousin’s coffee truck, his thoughts turned to something missing from the city — the suddenly ubiquitous (everywhere else) birria taco. Following three months of development — utilizing tips from a Mexican friend and colleague who volunteered some (but not all) of his family’s time-honoured recipe — McKenzie launched Top Rope Birria this past November. He now routinely sells 200-plus tacos — per tradition, filled with braised beef and served with a cup of consommé for dipping at pop-ups around Greater Vancouver. Having recently acquired his own truck, McKenzie aims to be on the streets five days a week this summer.
—Michael WhitePhoto Credit: Top Rope Birria

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