The bright yellow signage of Birriería Robles marks a spot that operates on a singular, time-consuming rhythm. Each morning, the kitchen starts by slow-cooking goat meat for hours in a broth seasoned with dried chiles and local spices. This recipe arrived in Puerto Vallarta from the highlands of Jalisco, brought by family members who treated the preparation of birria as a strict craft. The meat pulls apart with a fork, and locals wait in line for the consommé served in blue-rimmed clay bowls.
Birriería Robles
food drink