Birria Birria Birria () is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. It is also reputed as a hangover remedy. Preparation techniques vary, but the dish is often served with corn tortillas, onion, and lime. Traditionally, the meat is marinated in adobo spices. Restaurants or street carts that serve birria are known as "birrierias" and exist throughout Mexico, especially in Jalisco
Chartreuse (dish) Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays it is usually a dish of partridge with cabbage