This is a HeadGum Podcast.

Want to watch this episode?

Check it out on our YouTube channel at YouTube.

Com slash DoBois Media. slash dough boys media. Pork, chicken, beef, lamb, goat.

These are the five most popular meats in the world in descending order.

For most Americans, the meat of the umbrella-fearing ruminant is a rare sight on the dinner table.

But worldwide it's a staple of Halal, Caribbean, and Latin cuisine among countless other cultures.

And in the mid-20th century, a stewed goat dish originating in Mexico's Halisko province,

Biria de Chivo, anglicized as Beria, made its way north of the border.

Beria has been consumed in Mexican-American immigrant communities for decades, and today

Beria de race is more common than Dicivo, made with the meat of cud chewers instead of can chewers.

Since the 2010s, Buria has become a trendy dish among American foodies.

The tender meat served in tortillas are on plates and paired with a rich

umami consome on the side for dipping. And as its popularity became inescapable, chain restaurant smelled not savory stew, but the chemical

paper scent of the almighty dollar, scrambling to proffer their own watered down but budget-friendly

interpretations.

In November of 2023, a Mexican-American chain founded near the San Bernardino Mountains's

House of the Taco introduced its own Buria line, complete with Sidecar of Konsamee. One could note that just five years ago,

this same chain debuted with fanfare its beyond line, as the fast food industry seems set

on phasing out animal products for plant-based proteins.

But Americans responded to beyond an impossible versions of burgers, chicken fingers, and tacos by saying,

fuck you, more meat, as these plant-based simulacrums fell off of

...