Opening Friday, 17 October 2025, the concept is led by chef Andy Ashby and brings a smoky, vibrant taste of Mexico to the bustling neighbourhood.
Birria Boy celebrates the street-style flavours of Jalisco, Mexico, through a menu built around fire, spice, and good times. The space has been given a fresh new life through collaborations with JDA Architects, Sophie Hart Design, and ICU Design.
At the centre of Birria Boy’s menu is the traditional birria taco, slow-cooked with marinated goat or beef, served crispy and ready for dipping into a rich, aromatic consommé. The menu also offers fresh masa tacos, wood-fired corn, and shared plates perfect for relaxed dining with friends.
Each taco is made with authentic masa flour imported from Mexico, crafted from corn that’s been nixtamalized using traditional methods. This time-honoured process gives the masa its distinct aroma and full-bodied flavour, creating the perfect base for Birria Boy’s tender, smoky fillings.
The drinks list brings the fiesta full circle, featuring tequilas, mezcals, and agave spirits sourced from small growers across Mexico. Guests can sip on frozen margaritas, slushie cocktails, or a crisp Mexican lager on tap, crafted in collaboration with Frenchies Brewery and Sea Legs Brewing Co.
With dinner from Thursday to Monday, lunch on weekends, and takeaway available, Birria Boy is set to fill the air in Woolloongabba with the irresistible scent of woodfire, spice, and good times all spring and summer long.
Book your table at Birria Boy Taqueria here