<p>Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.</p>

Jonathan Zaragoza

<p>Crispy tortillas wrapped around meltingly tender birria and gooey melted cheese, a quesabirria taco is essentially a leveled-up quesadilla, and it’s all kinds of delicious. Served with a cup of consomé for dipping, it’s no wonder this dish has gone viral over the past few years. 
 
The key to great quesabirria, of course, is starting with excellent birria and consomé—our recipes for <a href="https://www.chefsteps.com/recipes/beef-birria">Tijuana-Style Beef Birria</a> and <a href="https://www.chefsteps.com/recipes/goat-birria">Jalisco-Style Goat Birria</a> will set you straight on that front. The rest couldn’t be easier. Everyone knows how to make a quesadilla, right?</p>

Quesabirria Tacos