Birria Boy Taqueria

Brisbane called, Birria Boy answered and now what was meant to be a seasonal pop-up is the latest staple on our dining scene. 

Opening in October 2025, this spice-filled ode to Mexico’s beloved birria tacos took over Woolloongabba’s Clarence Corner to dish up rich, authentic and marinated flavours. Where its sister venue C’est Bon is refined and elegant, Birria Boy is casual, approachable and sometimes a little loud in the best kind of way. 

"From the moment we opened, the response was immediate,” said chef and owner, Andy Ashby. We built Birria Boy as a pop-up to test the idea, but the support from the community made the decision easy. People kept coming back, bringing their friends, really connecting with what we're doing here. Brisbane, you asked for it, so here we are." 

Housed in a heritage building, Birria Boy gives the original woodfire oven that was once part of Vespas Pizza a new life in the form of inventive birria tacos bringing the heat. Their signature? 15-hour wagyu beef with salsa jalapeno, served with housemade yellow corn tortilla and a smoky consomme for dipping. It’s a nod to the spirit of true Mexican street food, pairing effortlessly with side dishes like roasted corn ribs or tuna belly tostada and the vibrant energy of the space. 

Naturally, the drinks list features an impressive collection of tequilas, mezcals and agave spirits, with a special emphasis on small growers and producers across Mexico as well as Beudi Agave—a locally made spirit from Far North Queensland. Can’t handle the heat? There’s also frozen margaritas, slushie cocktails, and Mexican lager on tap made in collaboration with Frenchies Brewery and Sea Legs Brewing Co.

As a permanent venue, Birria Boy now has more time to play so you can expect a wine menu coming soon, plus new dishes to build on the tacos and tequila they’ve very quickly become known for.