Ricardo Lopez’s taqueria is famous for a melt-in-your-mouth birria recipe that takes three days to prepare. Every week, hundreds of customers flock to La Vaca Birria in San Francisco’s Mission District for a taste of the slow-braised beef served over rice and beans or tucked into a crispy taco with a side of rich dipping broth.
Lopez recently hiked the price of his signature birria burrito to $22, an eye-popping figure even in the pricey city. The move rankled some customers, with one posting a scathing review that expressed disbelief at how the burrito’s price had doubled from $11 just two years ago.
In a detailed response that quickly went viral, Lopez argued that the price tag was justified due to the runaway costs of ingredients such as beef and onion, as well as rising labor costs.
