The EAT’m Diner blog for 12/02/06: Birria in Guadalajara, French Dip Sandwich, Los Angeles
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Each region of Mexico boasts its own unique distinct food or dish. A specialty of Guadalajara is Birria, a savory stew typically made with goat, pork, lamb or sheep. The sauce is a blend of spices, chili, and cumin. This stew bakes hours before it is dinner table ready.

The twin specialty of the region is Borrego. This is lamb or sheep slow roasted for hours over glowing hot wood embers.

Birrieria Las Nueve Esquinas near downtown Guadalajara offers Chivo (Goat) Birria and Barbocoa de Borrego as their main menu items. This kitchen-dining room is charmingly decorated with indigenous pottery and earthen ware hanging on bright color walls trimmed in tile. Folk crafts decorate the window.

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When traveling to Los Angeles, a stop at Philippe, The Original French Dip Sandwich Restaurant, is mandatory.
Their legend states “French Dip” was innovated when a French sandwich bun fell into the juices or drippings of roasted meat pan. The customer, impatient for his sandwich, vetoed making the sandwich over again. His discovery was so thrilling the man returned the next day with a legion of his co workers for exactly the same accidental taste treat.

The sandwich is available with roast beef, pork, lamb or turkey. I never know which one I like best. I’ll often sample a couple. Philippe’s mustard is their own, not restaurant supply. I always dab some on my sandwich. And frequently experience a nasal rush. A cold beer works best for me accompanying this meal. But the lemonade is renown. I’m always undecided whether to go with cole slaw or potato salad. Some times if I return to the counter for that second or third sandwich I’ll have both.