Mexican food truck El Remedio de San Antonio keeps the birria craze alive with tacos and tortas worth the drive and the wait


El Remedio caught the rest taco birria wave as it started to rise in 2017, until last summer when the trend peaked nationwide and the trailer found permanent residence in an old parking lot. used car store on Culebra Road in the west side of town.

Judging by the long queue on a recent weekday, El Remedio is still riding high on that wave, even though “worth the trip” could be more accurately described as “worth the wait.” El Remedio is both.

“Birria has been around for a long time,” said Josh Palacios, owner of El Remedio with his wife Martha Palacios. “We jumped on it long before the trend happened.”

Until recently, El Remedio operated as a pair of trailers selling both birria and mariscos, the Mexican seafood known for shrimp cocktail and lime-marinated Mexican coastal ceviche. As the demand for birria grew, the Palacios family downsized the mariscos, repurposing the trailer it once reserved for seafood to become a preparation and production facility for the birria trailer.

At the moment, ceviche is the only remnant of the mariscos menu, which the Palacios family intends to fix soon by adding another dedicated mariscos and sushi trailer to the Culebra Road site. They have already added to the El Remedio family, opening a birria caravan late last year at the growing El Camino food truck park near River Walk, just north of downtown.

Another birria truck is also in preparation. But even bigger news is that El Remedio is planning a physical location in February or March of next year in Stone Oak that will seat nearly 300 people and serve birria, mariscos, sushi and craft cocktails.

Best dish: In El Remedio, birria de res is made by boiling a round beef steak for four hours with a mixture of seasonings that Josh Palacios will not disclose, then taking the broth and cooking it separately for another hour with tomatoes and other secret spices to make a dip called consommé.

The result is beef that’s tender without becoming mealy, its long, svelte fibers holding on to broth and spices that growl like chilli but return to a happier place with high flavors like the red side of the spice cabinet.

The strongest expression of this birria was an order of four quesatacos ($12), with the birria folded into corn tortillas dredged in tangy homemade adobo, then grilled on the dish with mozzarella cheese. The half-moon tacos are crispy on the edges, melty and chewy on the inside, and the sweetness of the adobo balances the high, dry heat of the birria. They are served with a cup of this consommé which is beef’s answer to chicken soup for the soul. Dunk away.

Site: 2924 Culebra Road, 210-621-3112, Facebook: @ElRemedioSA. Also at 1009 Ave. B at the El Camino food truck park.

Hours: 11am-9pm Thursday to Saturday; 11am-7pm Sunday

Take-out/delivery: Picnic table on site, take-out and third-party delivery available

Other dishes: Birria is like prawns in “Forrest Gump”, with variations for a wide range of tastes. Start with the keto-friendly version of birria tacos ($12 for four), with a grilled cheese crust replacing the tortilla. It’ll never be the same as a tortilla, but if your thing is low carb, you could do worse.

Birria pizza ($18) might seem like a step too far, like this Taco Town “Saturday Night Live” skit where it’s like, “Pizza! That’s what I call a taco!” Relaxing. Chez El Remedio, the “pizza” was more like two open-faced quesadillas stacked on top of each other, built on toasted 12-inch flour tortillas with birria, mozzarella, onions and cilantro, cut like a pizza to be folded and dipped in the consommé. served on the side. It came in a pizza box as heavy as a baby. A baby birria.

Less original but just as good was a birria torta ($10) filled with beef, cheese, salsa, cilantro, and onions in a soft telera roll as big as a catcher’s glove. For the birria ramen ($10), El Remedio took a packaged bowl of dry Tapatio ramen from the grocery store shelf and brought the noodles to life with consommé, then added a generous amount of birria with onions and cilantro. Campbell’s, are you listening?

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