{"id":28886,"date":"2024-05-13T18:34:40","date_gmt":"2024-05-14T01:34:40","guid":{"rendered":"https:\/\/dailyovation.com\/?p=28886"},"modified":"2024-05-13T19:53:06","modified_gmt":"2024-05-14T02:53:06","slug":"raul-luis-birrieria-chalio-east-la-birria","status":"publish","type":"post","link":"https:\/\/dailyovation.com\/2024\/05\/13\/raul-luis-birrieria-chalio-east-la-birria\/","title":{"rendered":"Raul Luis &#8216;s East LA &#8216;Birrieria Chalio&#8217; Serves Birria for Food Royalty with 48-hours worth of Flavor"},"content":{"rendered":"<p>Raul Luis &#8216;s East LA &#8216;Birrieria Chalio&#8217; Serves Birria for Food Royalty with 48-hours worth of Flavor<\/p>\n<p>One of <a href=\"https:\/\/dailyovation.com\/2024\/05\/09\/yama-sushi-marketplace-san-gabriel-kenzo-yamada\/\">East LA&#8217;s<\/a> most popular restaurant serves Kings, Queens and Food Royalty.\u00a0 You can get a taste if it too.<\/p>\n<h3>Raul Luis brings Flavor with East LA&#8217;s birria<\/h3>\n<p><span style=\"font-weight: 400;\">Today\u2019s conversation has been edited for length and clarity.\u00a0 For the full, un-edited conversation, visit our <a href=\"https:\/\/www.youtube.com\/@FlavRReport\/videos\">YouTube channel here<\/a>.\u00a0<\/span><\/p>\n<p><iframe title=\"Surprising Meal for Kings and Queens, from an East LA Restaurant (Full Episode)\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/HS9mJzscXCU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We have a really special treat today. We&#8217;re talking with Raul Luis from Birria the restaurant here in East LA. We&#8217;re going to talk about family. We&#8217;re going to talk about flavor. We&#8217;re going to talk about how he creates these amazing dishes. And then we&#8217;re going to talk more about how you can have a bite and taste his the food from his restaurants.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Raul Luis, thank you for joining us today.<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Thank you for having me here. I&#8217;m very honored to be here speaking to you.<\/span><\/p>\n<p><iframe title=\"What&#039;s this Mexican family&#039;s secret to winning in California.  Son reveals...\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/BucwM2cTzdI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What&#8217;s the most important message you want the audience to hear today?<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I think we can start talking about how Birria came to LA. How do we get it here? What caused that trigger to start selling the food here in LA?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">My dad was given a certain skill set, handed down to him to make birria.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Birria is chivo goat meat. He used that skill set back in Mexico. He came to the U. S. when he came over during the Bracero program. He was talking to his buddies and he told them he&#8217;s a <\/span><span style=\"font-weight: 400;\">Barriario<\/span><span style=\"font-weight: 400;\">. He doesn&#8217;t know how to cook birria. So they would ask him if he would cook that dish from because that dish was only traditionally eaten during those special once in a lifetime events, baptisms, quincea\u00f1eras, weddings.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So the common denominator in all those events was the birria.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You went [to an important life event], you knew you were going to have birria. I tell people the story because I remember being small myself when I was young, that we wouldn&#8217;t eat meat too often because we were vegetarians, not by choice, but because of circumstance.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When someone was having a party, we said, \u201cWow, we&#8217;re going to eat birria today.\u201d We knew we look forward to, we&#8217;re going to eat meat. It&#8217;s time. Let&#8217;s get ready to go eat some meat. Get ready, put on your Sunday clothes and go. When my father came to the U S People knew about him. They asked him to cook their dish for him.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When he cooked the meal for someone&#8217;s wedding, quinceanera, baptism, for their special occasion, he would cook extra.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So his friends would come over. When his friends would come over, he would serve whatever portion it was, usually like a whole carcass of lamb, 50 pounds. And then there was some leftover, so he would feed his friends.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">And he would tell the stories when he would feed his friends. His friends wouldn&#8217;t leave. They would stay there for hours and they would be talking and my dad was, \u201cI gotta go do my Sunday [errands], my day off. We gotta go to our family.\u00a0 They were there for hours and all their memories, all memories, special occasions.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Remember this? Remember that? And my dad said, \u201cMan, what? Why are you talking? Why are you staying here so long?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It was the food.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">He didn&#8217;t realize the time. It was the food that was triggering those special [memories], triggering their mind.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They\u2019re time travelers, they&#8217;re going back to other special events.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I tell people,\u00a0 it&#8217;s those once in a lifetime events that are much more exponential, much more magnified because it was somebody&#8217;s wedding.\u00a0 It was somebody&#8217;s baptism.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s how it began, by cooking.<\/span><\/p>\n<p><iframe title=\"Father&#039;s Love of Food Created the Family&#039;s Future\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/8kxSoflVINo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Your father was an amazing person. Back in the early 1960s, back in Mexico, he&#8217;s working in a tiny little five chair restaurant in the Mercado before migrating here to the US.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What have you learned from him taking this huge life journey?<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I look back, how do the immigrants do this? How do they leave their country, leave everything behind?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">He had a small spot, maybe five people to sit there.\u00a0 He would sell on the weekends. Business wasn&#8217;t that brisk.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They were opening up a new spot, but they required a down payment to secure it. So he had to come to the U.S. so he could save up some money.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They asked, does anyone know how to cook? Dad raises his hand. I&#8217;m a birriero.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So he began cooking birria for the farm workers. He was limited because now he was out of his comfort zone.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">He was no longer in Mexico. He didn&#8217;t have access to all the spices that he used back home.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the preparation of the different birrias, before they put the red adobe sauce, it&#8217;s white.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All the farm workers ate it up, but the people who were in charge wouldn&#8217;t eat it because it wasn&#8217;t easy on the eyes. People eat with their eyes.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">[So he changed his process]<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Why don&#8217;t you add the red before?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So, we marinated before we cook it,\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">[The second change]<\/span><\/p>\n<p><span style=\"font-weight: 400;\">There wasn&#8217;t all the spices we needed, so the chef that was there helped them get new spices or tweak the recipe a bit.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s what happened.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You have aspirations, and dreams, as many immigrants.\u00a0 They come to the U. S., make some money, go back.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">He never went back.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once you plant roots, then it&#8217;s hard to go back to your country of origin.\u00a0<\/span><\/p>\n<p><iframe title=\"Amazing! LA Restaurant Owner battles Fast food mega stars and he&#039;s winning!\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/kaLFmJPLjzk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fast forwarding to the present day.\u00a0 Your Birria in East LA is very popular.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What&#8217;s the most common dish at the restaurant?<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We&#8217;re known for Birria. \u00a0 9 out of 10 plates will be the Birria.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sometimes we have new customers who want to try it but are hesitant.\u00a0 I explain our 10-hour cooking process [to get them excited.]\u00a0 Underground pits, cooking it with the mesquite wood to add that flavor.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The gaminess, the taste, our process, all that fun stuff, secrets.<\/span><\/p>\n<h3>Raul Luis &#8216;s East LA Birrieria Chalio most popular dish<\/h3>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Can you walk us through the flavor and process?\u00a0<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It&#8217;s a 2-day process. You get the [goat] carcass, cut it up into pieces.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The ribs, the neck bone, the French rack. There&#8217;s all these different cuts. Every single cut has a different taste profile and texture. So when you walk in, it depends on you. How dirty do you wanna get?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Do you wanna get down and dirty?\u00a0 You get the bones.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I tell people the neck is the best because it&#8217;s so tender, so soft, not too much fat on it.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you&#8217;d like the nerve, then you get the ribs.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The flavor is amazing. In the bones, it&#8217;s amazing.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">There&#8217;s people who don&#8217;t like to deal with the struggling or getting dirty. So they go with the all leg meat. That&#8217;s the drier part.\u00a0 It&#8217;s good, but it&#8217;s not. Not my first choice.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We cook it, we steam it, we marinate it, let it sit for about 24 hours and we put it into a our pressure cooker.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Part of the science is the way you stack it up, like a pyramid, and then they put firewood under it.\u00a0 If you don&#8217;t stack it correctly, part of it won&#8217;t cook.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You have to put it up a certain way to make sure that all the meat gets cooked properly.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We take it out.\u00a0 We&#8217;ve got to separate it so we can have all the different parts. Distinguish the leg from the neck bone from the ribs, put that aside. Then we put it in the oven so we can get like a slow roast, nice little crispy.\u00a0 Tender on the outside, real soft on the inside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The most important thing is the consomm\u00e9.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s the broth, we call it the \u201choney\u201d. You can&#8217;t have it without the consomme. The birria isn&#8217;t birria without the consomm\u00e9. That&#8217;s what gives it the flavor. That&#8217;s what takes it to the next level.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Some people say, \u201cOh, I had birria.\u201d\u00a0 No you didn\u2019t.\u00a0 That was a taco.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">No, you&#8217;ve got to have it with the consomm\u00e9.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The new movement with the birria, they dip the sauce. It&#8217;s the same concept, but I would like to think that our consomm\u00e9 is a little more intense, more flavorful, because we use the broth from the goat and from the mince that it distills.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So it&#8217;s really flavorful. You got to try it.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You have a deep family history, you have a cultural history. Obviously food is part of that history. Can you talk a little bit about the cultural value and the meaning behind Birria and why it&#8217;s important to you?<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I tell people it&#8217;s made to feed kings and queens.\u00a0 How?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Because in our region, Central Mexico, the birria is eaten by most of the population in Mexico.\u00a0 About 85-90% are Catholic.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So one of the first steps when a child is born, they take them to the church and that&#8217;s where he becomes a king.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They baptize them. They have a festivity. There&#8217;s a party going on.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then the second phase is they feed the Quinceaneras.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s a rite of passage where you go from childhood to adulthood for the girls. So now you feed the princesses.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The next step is when the lady gets married, she&#8217;s the queen.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All three of those things, traditionally, was birria.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s the only thing that was in common.\u00a0 That helped people look back to those special occasions. When people eat the birria, they go back to that once in a lifetime event.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It&#8217;s time traveling for them.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It&#8217;s the memories.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fast forward to when we came to LA, the parents would bring their kids, [and now their kids say] \u201dI used to come here 20 years ago. My dad used to bring me when I was a kid.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So that&#8217;s what it does. It brings the family together.\u00a0<\/span><\/p>\n<h3>Raul Luis East LA Birrieria Chalio battles Fast Food Giants &#8230;and Wins (kinda)<\/h3>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You mentioned some fast food places now working within the same cuisine.\u00a0 Rubbing you the wrong way.\u00a0\u00a0<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Yeah, it&#8217;s fascinating how many people called me [about it].<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Del Taco and a few other places that were selling birria, but they&#8217;re not selling it the way it&#8217;s supposed to be. That&#8217;s wrong. At first I was a little worked up explaining that they&#8217;re missing the point here.\u00a0 What it means to the people from back in Mexico.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But there&#8217;s always a silver lining. Now the dish is mainstream.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I would have never been able to do that. These guys with these big budgets are able to cross over and speak to different generations, different ethnic groups.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Before, when we first opened up our restaurant. [Everyone would ask]\u00a0 \u201cWhat&#8217;s it called? What is that?\u00a0 I don&#8217;t know what that is.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now people know when before they didn&#8217;t.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So I give them credit for being able to make people aware and bringing attention to this dish.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I see myself as the missing link. I&#8217;m the one that&#8217;s going to fill in the gaps to tell what the dish really means, what significance it has, what historical cultural value it has.\u00a0 That&#8217;s what I&#8217;m doing with our YouTube channel at Birria World.<\/span><\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Let\u2019s talk about the Birria movement. Everyone says you are the leader.\u00a0 What does the future of Birria look like in East LA and in the country itself?<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a perfect world, everybody would switch over from beef to goat, which is actually one of the most eaten meats across the world.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you go to the Middle East or China, they eat that dish.\u00a0 Here in the U. S., it&#8217;s not as popular.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Introducing them to the dish so they can try out the different textures, different profiles. They can see that there&#8217;s another option.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I source from a vendor in Texas.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The meat we use is paleo certified. It&#8217;s halal, all this special stuff. Probably a little more nutritional than beef.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">There&#8217;s more taste, more flavors in the meat.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">My job is to go out there and have people be aware that [this] exists.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">There&#8217;s potential growth across the US to be provided for different ethnic groups and different generations of people.<\/span><\/p>\n<p><iframe title=\"Food legends visit local East LA Restaurant.  Find out what happens next.\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/MZbzo8HUYrw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You\u2019ve had world-famous food stars visit you.<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Anthony Bourdain came to our LA location.\u00a0 I guess he saw something before everybody else did and realized it was a special dish.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The second person was Jonathan Gold.\u00a0 He was a writer for the LA times. He wrote beautiful articles on us.\u00a0 He also saw what the dish meant to our community.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They gave it a little approval. Come on, try it. Take your turn. I&#8217;m sure you&#8217;ll enjoy it. I&#8217;m sure you&#8217;ll be back<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Joe Winger:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Raul Luis with his Birria restaurant in East LA. Tell us all the ways that our audience can find you and learn more about you.<\/span><\/p>\n<p><b>Raul Luis:<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They did a documentary, <a href=\"https:\/\/youtu.be\/3wjH9RSjpy0?si=fgH_6lhZlyDk2zcW\">\u201cMexi Papa: Chronicles of Birria\u201d on YouTube<\/a>.\u00a0 That&#8217;s just the basic history of how Birria got to LA and the US.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then you can go to <a href=\"https:\/\/www.youtube.com\/@BirriaWorld\">Birria World on YouTube<\/a>.\u00a0 We do a birria tour, going to different restaurants, we showcase how they cook it, why it tastes different, how it&#8217;s served differently in certain regions.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">On Instagram, you can go to <a href=\"https:\/\/www.instagram.com\/chaliostexas\/\">Chalios Birria<\/a> for my Texas location and <a href=\"https:\/\/www.instagram.com\/chaliosrestaurant\/\">East LA Chalios Birria<\/a> Instagram.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then on Facebook, it&#8217;s a <a href=\"https:\/\/www.facebook.com\/ChaliosSeminary\">Chalios Seminary<\/a>.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Raul Luis &#8216;s East LA &#8216;Birrieria Chalio&#8217; Serves Birria for Food Royalty with 48-hours worth of Flavor One of East LA&#8217;s most popular restaurant serves Kings, Queens and Food Royalty.\u00a0 You can get a taste if it too. Raul Luis brings Flavor with East LA&#8217;s birria Today\u2019s conversation has been edited for length and clarity.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":28887,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8236,8251,9368,8247],"tags":[11191,11190,11189,11188],"class_list":{"0":"post-28886","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink","8":"category-more-stories","9":"category-southern-california","10":"category-socal-news","11":"tag-birria","12":"tag-birrieria","13":"tag-birrieria-chalio","14":"tag-raul-luis"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raul Luis &#039;s East LA &#039;Birrieria Chalio&#039; Serves Birria for Food Royalty with 48-hours worth of Flavor - Daily Ovation<\/title>\n<meta name=\"description\" content=\"Raul Luis East LA Birrieria Chalio Serves Barrio for Food Royalty with 48-hours worth of Flavor\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dailyovation.com\/2024\/05\/13\/raul-luis-birrieria-chalio-east-la-birria\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raul Luis &#039;s East LA &#039;Birrieria Chalio&#039; Serves Birria for Food Royalty with 48-hours worth of Flavor - 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