Rising Stars: Meet Raul Luis of Los Angeles

Today we’d like to introduce you to Raul Luis

Hi Raul, we’d love for you to start by introducing yourself.
Chalios started as a home-based restaurant selling Birria de Chivo for special occasions, baptisms, quicieneras, and weddings. Our food became so popular that we converted our garage and patio into a full-fledged patio restaurant on weekends in the 1970s. Eventually we had so much demand that we outgrew our home restaurant and needed to venture into buying a new restaurant space. The new restaurant was an immediate hit, allowing us to offer Birria everyday instead of just the weekends and big parties.

We were fortunate enough to be handed down the skill set and art of making Birria de Chivo, a dish that so many immigrants longed for, which is rich in historical culture value. This dish was fit to feed royalty. Originally it was only consumed at special, once in a lifetime events, like baptisms where a child presented to the kingdom of God; quinceneras where the girl is the princess of the event and becomes of age; and weddings where the bride and groom are honored as queen and king.

As word spread, our business began to expand, with family members eventually opening their own business. The demand grew as consumers reminisced and rekindled cherished moments from home.

We opened several restaurants in the Los Angeles area, each location growing in popularity. In 2002, I visited Fort Worth, Texas to celebrate a baptism. Unable to find someone to cook birria for our event, we settled on going out to a restaurant instead. While dining, I had an idea: this area of the country doesn’t have a Birrieria, so I should open one. So, in 2005, I did. The restaurant was well received, and we continue to serve authentic traditional Birria along with other dishes.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
We made every mistake possible in the restaurant business. We didn’t have menus, and we didn’t understand local and state regulations. We were unaware of insurance requirements, employee taxes, and workers’ compensation insurance. All of this was new to us. The restaurant operated like a cenaduría, a home-based restaurant found in Mexico where people open their homes for dinner. Guests are welcomed by the entire family: grandma makes tortillas, mom cooks the meals, daughters wait tables, and sons clean up. This is where I believe the saying “Mi casa es tu casa,” “My house is your house” comes from.

When customers visited our original location, we often encountered a language barrier. They would ask for a menu, and we would verbally describe the offerings. This created a more interactive experience rather than a simple transaction. However, some customers would leave. Those who stayed enjoyed a rich cultural and historical dish, Birria de Chivo (made from goat). We knew nothing about the restaurant business; we just knew how to cook birria exceptionally well.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
At Birrieria Chalio, we are proud to be one of the pioneers in introducing traditional Birria de Chivo to Los Angeles and the United States. We began by selling food out of our house and eventually transitioned to brick-and-mortar locations. Over the years, we have been recognized by several local media, including La Opinion, LA Times, LA Weekly, Daily News, and KTLA News. We were also visited by the late Anthony Bourdain for a special episode on his Travel Channel show. Jonathan Gold wrote articles about our Birria de Chivo for the LA Times and LA Weekly. Additionally, we have participated in the Taste of Los Angeles event during the Democratic National Convention held at the Staples Center.

We specialize in slow-cooked Birria de Chivo, served with our rich tomato-based consommé. Accompanied by handmade corn tortillas, garnished with cilantro, onions, and limes, and paired with our house-made habanero sauce designed to enhance the birria’s flavor. We strive to continue serving birria in the traditional way, inviting people to appreciate and savor the true flavor and taste profiles that Birria de Chivo has to offer.

Can you tell us more about what you were like growing up?
Growing up, I was very observant. I particularly enjoyed the interactions and atmosphere of people coming together over meals. Once, someone asked me why I chose to be in the restaurant business. In response, I took my friend into our dining area and asked him to listen quietly. “What do you hear?” I asked. He replied, “Music, a child crying.” I asked him again and he gave the same answer. I then told him that everyone talking is music to my ears.

Walking through the dining area, I pointed out a couple reminiscing at their table. The woman lifted a handmade tortilla, covering her face, and shared a memory: “When I was young, I helped my grandma make tortillas. It was so hot that I burned myself trying to flip one. She told me to watch as she expertly flipped one off the grill, added salt, rolled it up, and handed it to me. It was the best I’d ever tasted.” She noticed us listening and I joked with her not to spoil her appetite before her meal arrived. She laughed and grinned.

Turning to my friend, I explained why I love the restaurant business: “Every day, I help people travel back in time, rediscovering lost memories.” The lady, lost in thoughts of her grandma, had momentarily escaped life’s daily grind.

I often tell my customers that Birria is more than just a dish—it’s a cultural treasure that transports you to cherished moments like baptisms, quinceañeras, and weddings. It captures festive, carefree times when laughter was all that mattered.

Inspired by this passion, I created Birria World on YouTube, dedicated to sharing the essence of Birria de Chivo and its preparation. You can visit us at https://www.youtube.com/@BirriaWorld

Contact Info:

• Youtube: https://www.youtube.com/@BirriaWorld