The Guzman family, the culinary clan behind La Santisima Gourmet Taco Shop, have tightened their focus from all of Mexico to one region for their second restaurant. That region is Guadalajara, where the family comes from, meaning that, oh yes, birria is on the menu. For the family recipe, goat is marinated for two days. It's then wrapped in an agave leaf and slowly roasted in La Marquesa's clay oven for 12 hours. The result is a decadent birria, one with a rich, subtle broth to match its fall-apart meat. The Guzmans, known for their salsa prowess at La Santisima, import a special pepper related to chile de arbol to make salsa tailored to this birria. The salsa is great — but superfluous. The goat stands out on its own. Save that liquid orange gold for lengua or cabeza tacos, both on the level of the goat. And wash it all down with one of the great horchatas in Phoenix.