On an average weekend morning, a short line trails out the front door of Hola Cabrito in south Phoenix. What's all the fuss about? It's Hola Cabrito's wonderful birria con consomé, a light stew of chile-rubbed goat meat roasted to a tender finish, then dampened with a meaty, flavorful clarified broth. You can also order your birria tatemada, or charred lightly on the grill, if you prefer. No matter how you take your birria, Hola Cabrito's rendition is deeply flavorful. It's served with a short stack of freshly pressed corn tortillas that you can use to make birria tacos right at the table.