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Dish of the Month: The Franklin Inn’s Beef Birria Tacos

My uncle and aunt, John and Wendy Cibula, have owned the Franklin Inn since 2000, when they took it over my grandparents, who purchased it in 1978. While many of the core menu items have stayed the same, such as the Frisco enchiladas and the homemade grilled chorizo, they’ve added a plethora of new dishes, such as street tacos and chipotle mushroom enchiladas. My aunt is vegan, so the Franklin Inn also has a variety of tasty vegan options, like the black bean memelas, and the jefa salad.

The Franklin Inn has a team of cooks who create inventive weekly specials based on what’s fresh and in season. A recent special that sold out quickly was the mango habanero pork ribs. Many regulars (including me), begged my uncle to add the beef birria tacos to their menu full-time. The nagging paid off and now the beef birria tacos are no longer just a special.

Birria tacos hail from the Mexican state of Jalisco. They are traditionally beef or goat (the Franklin Inn uses beef) and the meat is marinated in an adobo sauce made of vinegar, dried chilies, garlic, and herbs and spices, before being slow-cooked in a savory broth.