The Queso Connection

I've eaten a lot of birria, and Birria Babe's consommé is my favorite in Nashville, and maybe my favorite anywhere. The cheese pull may get you here, with those red tortillas crisped on the griddle around melted cheese and birria, but don't make the mistake of treating the consommé like an accessory. It's deep, savory and worthy of every last corner of tortilla you can send swimming through it. Chef Nadine Moore built Birria Babe after losing her restaurant-management job during COVID, finally betting on a food-truck dream she'd carried since she was 16. Hers is a story of talent, ambition and resilience, which makes this stop feel particularly at home on a trail built around following the thing that keeps pulling you forward. Order all three. Compare bites. Dunk recklessly. The cheese pull gets the photograph. The consommé gets the last word.