Beef chuck

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.

Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.

The Provencal cousin: add green olives, orange peel, and anchovy. Less Burgundy, more sun.

Bone-in short ribs instead of chuck. The collagen melt is unreal. Serve the bone-in ribs in the bowl.

Same wine, same fond, 45 minutes under pressure instead of 3 hours in the oven. Weeknight bourguignon is a thing now.