Review by: Madison Rosenbaum and Amy Hanson
Asada. Al pastor. Pollo. Cabeza.
These are some of the familiar names that frequent the menu boards of many taco trucks. I generally know what I like (and where I like to go) and rarely stray from the course. My adventurous taco soul has become stuck in routine, but never disappointed by the tacos that have stolen my heart. However, I recently stumbled across a taco truck with tacos so out of this world that I ate there twice in one weekend. I couldn’t help it. It was love at first bite: Birrieria Vaka Negra’s tacos de birria.
Birrieria Vaka Negra has been on my radar for a few months now. The whispers from my fellow taco lovers informed me that there was a new taco truck in town and it boasted only one style of meat: birria. If that alone wasn’t the selling point, you also could get a side of consommé (broth) for dipping. I was sold before the conversation was over. I knew this was the taco truck of my dreams.
Birria is a traditional Mexican dish with roots in Jalisco, Mexico. It is a dish that is made for special occasions. My encounters with it mainly have been at quinceñeras and weddings, but occasionally my mother-in-law will make it, too. Often it is made with goat, however, lamb and beef versions are also popular options. Vaka Negra makes theirs with beef, serving them Tijuana style, and they are nothing short of amazing. Their birria is extremely rich and the perfect introduction to birria if it’s your first time trying it.
For our first round, we ordered four tacos, consommé, and a mulita. The tortillas come lightly dressed in consommé, staining your hands and your plate while giving the tortillas a slight crisp to hold the weight of the filling. Coming in at $3 per taco, these heavyweights are pound for pound the most satisfying taco you’ll ever put in your face. I recommend paying extra for the cheese to really elevate your experience; the cheese also acts as another stabilizer for the overstuffed taco. Topped with onion and cilantro, lime and an incredibly smokey molten salsa roja, your taco is ready for the final stage: the dip.
The real star of the show is the consommé, which is the secret to a good birria recipe. It is a symphony of harmonious chilies and spices that transform the beef broth from meaty water to a savory liquid that you feel like cannot be replicated. Your taco goes from juicy to drenched with love in a matter of seconds after submerging your taco in the broth. Or if you are like me, I drink it straight from cup and chase it with a bite of my taco. There are no wrong answers here.
The mulitas are laced shut with a webbing of queso, making it the perfect vehicle for birria in a more sandwich-like form. They’re crunchy and compact and a nice contrast to the tacos. No matter what you choose, you’re still winning.
For the second weekend visit, I opted for a plate full of tacos and a few more mulitas (I still had consommé at home.) Again, the experience was just as magical, a nod to their consistency which I deeply appreciate.
Birriera Vaka Negra is an experience that I instantly regretted not having sooner. Get yourself out of your taco rut and go try something new and delicious that no one else in the Tri-Cities is making yet!
Looking to visit Birrieria Vaka Negra for your next taco fix? Here’s what you need to know:
- Cash only! I’ve spent an average of $15-$20 every time I’ve visited which successfully fed two people (and we eat a lot!)
- They are open Wednesday – Sunday, 10:30 am until they sell out.
- They often do sell out early in the day. Check their Instagram (@birrieria_vaka_negra) for closure updates or just to drool over taco photos.
- Parking is super limited. I recommend parking next door and walking over.
- See a long line? Don’t leave! It is one of the few places I can guarantee that is worth the wait here in the Tri-Cities.
- This is a birria-only truck. Mulitas de birria. Tacos de birria. Birria. Birria. Birria. You get the picture.
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Birrieria Vaka Negra is located at 4111 W. Clearwater Ave., Kennewick, WA
adventures of yesterday 