Best Birria Tacos in Long Beach (2026)

La Taqueria Brand at 1430 East 7th Street treats birria as a format, not a single dish. The beef shows up in tacos, quesadillas, a plate with rice, beans and tortillas, a beef dip sandwich, and a ramen bowl with consomé. Diners who tried the ramen call the broth well seasoned and the meat soft enough to melt.

The salsa bar is part of the appeal, with salsas of different heat levels and cucumbers for setting up the bowl. The beef dip earns praise for tender meat and a rich, comforting broth. Vegetarians and vegans are well served too: a jackfruit birria and a veggie birria taco both have fans.

Order at the counter, where staff are repeatedly described as friendly, then settle on the patio, which welcomes dogs. Waits and lines come up now and then. One diner found the queso tacos dry and served without consomé, so asking for the broth on the side is sensible.

La Chancla Mexican Grill sits in a plaza at 990 Cherry Avenue, Unit 102, with a good amount of parking and bright colors that make it easy to spot. Birria is one of several fillings, and handmade tortillas are what lift it. Diners describe the quesabirria shell as fluffy with a slight crunch, and one regular says to start with the birria tacos.

The birria con consomé arrives as a combo with beans and rice, which makes it a full meal. Mixed plates work well too: the three-taco combo lets a table pair birria with carne asada, and diners also mention tinga, mole and carnitas. Chips and salsa are a good opener, and the crispy chanclazos come with a salsa that earns its own compliments.

The dining room is small, and outdoor seating adds room. Staff greet people right away and walk newcomers through the menu. Waits show up in some reviews, so a large group should plan extra time.

Kique’s Taqueria at 6218 Pacific Coast Highway is a taco shop, and birria is one order on a menu that also covers carne asada, al pastor, fried fish, shrimp and burritos. That context matters for anyone arriving only for birria. The shop offers it as a taco and in a quesadilla, and diners do not describe a consomé cup.

Still, several diners ordered a mixed round and liked the birria taco beside the rest: street-taco size, generous with the meat, finished with cilantro and onion on double corn tortillas. The quesadilla gets the strongest endorsement, called excellent by one diner, and it brings the cheese another diner missed in the taco. The fried fish tacos and the al pastor draw the loudest praise on the menu.

Most customers take food to go, though outdoor seating welcomes dogs and parking is ample. A salsa bar with several salsas, pickled red onion and limes lets each taco be adjusted. A birria quesadilla plus a few other tacos matches what diners enjoyed.

Abuelitas Birria & Mexican Food at 1388 Daisy Avenue is built around birria. Diners who order the tacos say they run bigger than at other places and arrive with a complimentary cup of consomé, also described as larger than usual. The plate adds rice and beans, and the shredded beef is called tender, packed between melted cheese, cilantro and onion.

Group orders suit the menu. The customizable birria taco orders feed a family of four with rice, beans and salsas to spare, and one regular orders the large pack every time. One diner reports that a grandmother who is a tough critic says the recipe tastes like home cooking. Birria mulitas also earn praise, and the churro cheesecake is a thick dessert with a good crust.

Much of the business is delivery, and diners report the food arriving hot and packed item by item. When ordering, name the sauces wanted, since one customer received green salsa in place of habanero. Peppers on the side are recommended by a fan.

Tepechi Restaurant at 1440 Santa Fe Avenue is where birria is the specialty, in the goat form called birria de chivo. Diners say the broth is exceptionally good and avoids the oily finish common in US versions, and one calls the flavor unmatched. Another says the food beats other birria in the area.

Birria arrives several ways: a bowl with broth, a large plate, soft tacos with cheese, tacos dorados, or a burrito heavy with meat. Lime and chile sauce stirred into the broth lift it further, and a michelada rounds out the table. A few diners note small bones in the burrito and extra fat in the revolcada, so it pays to look over the plate.

The room has an open-air area, and service is mellow but friendly. Lunch specials on the back of the menu come as large platters. Prices run higher than some diners expected, so portions and lunch deals matter.

Lola's Mexican Cuisine at 2030 East 4th Street is a modern Mexican restaurant with a wide menu of enchiladas, mole, bowls, fish tacos and burritos, so birria is one good order, not the whole story. The signature birria appears among the specialty street tacos, in queso birria tacos, and in pasilla chilaquiles topped with birria.

Diners praise the birria tacos on Taco Tuesday, and kids at one table enjoyed the queso version. One combo plate came without cheese or consomé for dipping, and the birria did not shine there, so ordering the tacos with cheese is the better path. Al pastor and glazed carnitas tacos draw just as much praise. Chips arrive with two salsas, one creamy avocado and one acidic roasted chile.

The front patio is dog-friendly, a back patio exists, and happy hour and margaritas keep the place busy. Waits happen, parking is street only, and reservations are possible.