📍Birria La Catrina  – Calle Tiburón Ballena, 77310 Holbox, Q.R.
🌍Country: Mexico   
🔥Must-try dish: Quesabirria
🪑Seating: Indoor seating only.
👍The high: Watching the team create delicious food on their grill, while ensuring a welcoming vibe. 
👎The low: It’s not open during the day, and I get it, it’s hot out, but I can always go for a quesabirria. 

Can you ever overdo it with birria? Absolutely not. It’s having a full-blown moment right now, not just on Isla Holbox or across Mexico (where it’s always been a staple), but even in places like Toronto. Every new Mexican joint has its own take, and everyone’s chasing down the best birria in town. Honestly, I get it.

One afternoon, a sign promising discounted piña coladas pulled us in, and straight into Birria La Catrina, a spot tucked just off the beach. Within minutes, Alán, the owner, wandered over, all smiles, ready to chat about his restaurant and introduce us to his dog, Joco (who instantly stole the show). We promised we’d be back, and a few nights later, we kept our word.

Like the first birria stand we’d tried on the island, they keep things simple: tacos, quesadillas, and consommé, but Birria La Catrina has its own soul. It’s got more of a permanent feel, a proper little restaurant with colourful papel picado hanging from the ceiling, vintage Mexican hits on the speakers, and tables packed with locals and travellers all digging into steaming plates of birria.

The Birria Taco arrives still sizzling from the grill, with visible char marks and meat so hot it dares you to wait (you won’t). The aroma hits first – smoky, spiced, and rich enough to make you forget you’re sitting in 30-degree heat.

Alán told us he uses over thirty spices, including chilies unique to Mexico, and you can taste every bit of that effort. Compared to other birria I’ve had, his leans bolder and smokier, with a deep hit of paprika and red chili that lingers just enough.

Then came the consommé. Deep red, thick, and bursting with flavour, it’s the kind of broth that feels like a hug in a bowl. Creamy on the tongue, savoury at the core, and just when you think it’s over, you hit the melted cheese waiting at the bottom. As a lifelong cheese devotee, that surprise sealed the deal. One serving? Not a chance.

The Quesabirria was everything you want it to be: crispy, melty, beefy perfection. Those same grill marks lock in gooey cheese and tender, slow-cooked beef. Every bite has that perfect trifecta: crunch, stretch, and flavour. And sure, it doesn’t need salsa picante, but a little drizzle never hurts.

This version of birria is less traditional, more playful, especially the consommé, which is usually clear and beefy but here comes layered and creamy, almost indulgent.

Birria La Catrina opens around 7 p.m., and by then it’s packed, but not in a stressful way. The place hums. Tables turn fast, drinks flow easily, and Alán and his small crew handle it all with calm efficiency and genuine warmth. Even mid-rush, they take a second to chat, laugh, and check in.

We left full, happy, and planning our return. I miss it already.

Eat with you soon!