Beloved Brisbane pop-up Birria Boy has proven so popular that it has, to the delight of locals, now become a permanent fixture. That means its bold flavours, refreshing bevs, and upbeat vibes are here to stay. "From the moment we opened, the response was immediate. We built Birria Boy as a pop-up to test the idea, but the support from the community made the decision easy. People kept coming back, bringing their friends, really connecting with what we're doing here. Brisbane, you asked for it, so here we are," says chef and owner Andy Ashby. The restaurant is housed in a heritage building designed in collaboration with JDA Architects, Sophie Hart Design and ICU Design. An upgraded, original wood-fired oven proudly sits as a centrepiece in the kitchen. This Mexican venture is a project from the AW Hospitality Team (from C'Est Bon and Le Bon Bar), with Ashby leading the charge. Ashby's menu is influenced by the street-style energy of Jalisco and built on the smoky flavours of fire and spice. The hero dish, the birria taco, features slow-cooked goat or beef (or wood-fired braised mushrooms) served in a crispy shell, primed for dunking into the aromatic, hearty consommé. If you prefer, there are also fresh masa tacos filled with confit duck, frijoles, burnt orange and radish, or tempura prawns with tomatillo, cactus and crema verde. Alongside tacos, snack on corn ribs with chipotle crema, woodfired jalapeños stuffed with chorizo, tuna belly tostadas, or lamb skewers with charred pineapple. For something larger, opt for smoked goat ribs, lamb barbacoa or chicken asado, cooked over the woodfire, and served with flour tortillas and condiments. "Birria Boy is all about creating a fun, casual space that serves great food and drinks with energy," says Ashby. "We wanted somewhere for people to drop in before a show at The Princess Theatre or stay late for tacos and margaritas. It's approachable, it's full of flavour and a place to get your hands messy." To drink, as expected, there is a healthy selection of tequilas, mezcals and agave spirits, sourced mostly from small-batch growers in Mexico and even a locally made spirit from Far North Queensland, Beudi Agave. Cool down with ice-cold Mexican lagers on tap, slushie cocktails or frozen margs. "Birria Boy adds a different layer to what we do. It's fast, it's fun, it's a little bit loud, and it gives people another reason to come into the precinct. It complements C'est Bon without competing with it. This is about giving the locals something that feels good and keeps them coming back", says Ashby. The news of Birria Boy's permanency marks the next phase of AW Hospitality's continued expansion across Brisbane. Now that it has moved beyond its pop-up days, the beloved Mexican joint will continue to evolve and expand its menu, while maintaining a high-energy and bustling dining space. Images: Supplied.
