OC Catering Solutions

Three mini birria tortas on bolillo buns with Monterey cheese, pickled onions, and salsa verde.

Four crispy birria taquitos topped with molcajete salsa, shredded lettuce, and Cotija cheese.

Fresh guacamole served with corn tortilla chips.

House-made molcajete salsa served with corn tortilla chips.

48-hour marinated shredded beef birria with Spanish rice, refried beans, salsa verde, and queso blanco, wrapped in a 12-inch flour tortilla.

48-hour marinated shredded beef birria and Oaxaca cheese folded in an artisan flour tortilla, grilled until golden and served with cilantro sour cream, fire-roasted salsa, diced cilantro and onions, and guajillo consommé.

Three pan-seared birria tacos served on corn tortillas with Mexican rice, refried beans, and guajillo consommé. Accompanied by diced cilantro and onion, salsa verde, cilantro cream, and lemon wedges.

48-hour marinated shredded beef birria simmered in guajillo sauce with Spanish rice, refried beans, salsa verde, and queso blanco, wrapped in a 12-inch flour tortilla.

Slow-braised birria de res in guajillo sauce with refried bean spread and melted Oaxaca cheese on a toasted telera roll. Served with cilantro sour cream, mild fire-roasted salsa, diced cilantro and onions, and guajillo consommé.

Pork ribs braised in tomatillo sauce, served with Mexican rice, refried beans, and corn or flour tortillas.

Romaine lettuce with black beans, roasted corn, red onion, diced tomato, shredded Colby cheese, avocado, guajillo ranch dressing, and colorful tortilla chips, served with birria on the side.

Fresh churros dusted in cinnamon and brown sugar.