Bold flavours and bustling energy have arrived at Woolloongabba's Clarence Corner with the opening of Birria Boy Taqueria, a Mexican street food pop-up that's already generating serious buzz among Brisbane's food lovers. Housed in a heritage building thoughtfully designed in collaboration with JDA Architects, Sophie Hart Design, and ICU Design, the venue features an original woodfired oven that has been lovingly upgraded to serve as the kitchen's stunning centrepiece.
The venture comes from AW Hospitality, the team behind C'Est Bon and Le Bon Bar, and is led by Chef Andy Ashby. His menu draws deep inspiration from the street-style energy of Jalisco, Mexico, built on the smoky flavours of fire and spice that define authentic Mexican cooking.
The star of the show is undoubtedly the birria taco. Featuring slow-cooked goat or beef—or woodfired braised mushrooms for vegetarians—the tacos are served in crispy shells perfectly designed for dunking into the aromatic, hearty consommé that accompanies them. It's an experience that's as interactive as it is delicious.
Beyond the signature birria, the menu offers fresh masa tacos filled with confit duck, burnt orange and radish, or tempura prawns with tomatillo and crema verde. Snack options include corn ribs with chipotle crema, woodfired jalapeños stuffed with chorizo, and tuna belly tostadas.
"Birria Boy is all about creating a fun, casual space that serves great food and drinks with energy," Ashby explains. "We wanted somewhere for people to drop in before a show at The Princess Theatre or stay late for tacos and margaritas."
The drinks program features an impressive selection of tequilas, mezcals, and agave spirits sourced from small-batch Mexican growers, plus locally made Beudi Agave from Far North Queensland. Ice-cold Mexican lagers, slushie cocktails, and frozen margaritas complete the picture.
Note: This is a limited pop-up running through spring and summer—don't wait too long to get your fix!