El Milagro Azteca

Executive chef Carlos Hernandez makes quesabirria from his mother's recipe. Brisket and sirloin marinate overnight with cumin, clove, peppercorn, garlic and toasted guajillo, then pressure-cook for at least eight hours until the meat nearly shreds. Corn tortillas heat in broth oil with jack and Chihuahua cheeses. Dip an order of three in consome.

Picks from Sauce Magazine and St. Louis Magazine

Executive chef Carlos Hernandez, a Michoacan native and longtime St. Louis resident, makes quesabirria from his mother's recipe. Brisket and sirloin marinate overnight in guajillo and whole spices, then pressure-cook for at least eight hours until the meat shreds. Corn tortillas heat in broth oil with jack and Chihuahua cheeses. Order three and dip them in consome.

Picks from Feast Magazine, Sauce Magazine, St. Louis Magazine, and St. Louis Post-Dispatch