Sydney's Most Authentic Birria Tacos

In August 2024, Lawrence Diaz parked his first food truck at a Haberfield petrol station with a dream and a family recipe perfected over three months of eating birria every single day.

The result? Lines wrapping around the servo like a snake. People waiting two hours or more. Selling out in just two hours, then prepping ten times more—and still running out.

Today, Papi's Birria has grown to three locations across Sydney, but the recipe remains the same: 16 hours of slow cooking, 30 secret ingredients, and the holy trinity of chuck, rib, and osso buco beef.