In case you haven’t already heard, birria has been making the rounds as a taco filling for a couple of years now. Originally a slow simmered stew from the state of Jalisco, Mexico, made with lamb or goat and a mix of dried chilis, it has now morphed into a very popular filling for tacos. The Last Days of Autumn, a microbrewery in Knoxville just north of downtown, has been offering birria tacos on Tuesdays for at least a couple of years now, and I think they’ve got it down pat!

This past Tuesday, in addition to their usual pork birria, they made a version with chicken so I went with those, plus a side of Mexican street corn in a cup. The chicken birria was every bit as good as their pork birria. I should warn one that the hot sauce, upper right in the photo below, is indeed hot! A small cup of the simmering liquid is included for dipping the taco in. It is best to plan on it being messy and dressing accordingly!

Chicken birria tacos and mexican street corn
Chicken birria tacos and Mexican street corn in a cup at Last Days of Autumn

Microbrewery Beer

A new beer was on tap, a barrel aged imperial gose, which sounded like it would be perfect with the tacos. Gose is a sour German style beer that is made with a pilsner and wheat malt, blue agave nectar, Colima sea salt, lime, and orange peel. The beer is aged in a tequila barrel for nine months.

Barrel Aged Imperial Gose from Last Days of Autumn
A Barrel Aged Imperial Gose

Live Music

To top off my Taco Tuesday an old friend was playing and singing! I first met Steph Cabell I don’t-know-how-many-years-ago at one of the blues jams around Knoxville. She has been working on her guitar playing and singing relentlessly since. I was amazed to hear a gorgeous cover of The Cranberries “Zombie”, which I can’t imagine is an easy one to sing. Come for a stay at The Sidecar Inn and I’ll be happy to point you to the Last Days of Autumn microbrewery for birria tacos, or any of a number of great places for eats & drinks around the area.