Flor Del Rio

The specialty at this family-run, Boyle Heights birreria? Roasted Michoacán-style goat, and there’s plenty of it at this no-frills eatery that tastes of home—nothing says fiesta like a jukebox, Christmas lights and colorful murals. There are no menus, just one key decision to make: bone-in or boneless. Either way, spice-rubbed goat is swimming in an addictive, chile-flecked, clove-infused consomé and pairs beautifully with corn tortillas, onions, cilantro, a squeeze of lime and flame orange chile de arbol salsa. There are also tacos of pulled goat meat and sticky shreds of rosy cow’s head and menudo—the funky stew is available with or without hominy and features tender strips of tripe in savory, red chile-stained beef stock.