Meat Express brings the mouthwatering goodness of Mexican and Latin American cuisine to Japan, where good Mexican food can be hard to find. But don’t just take our word for it! Locals can’t get enough of our food. From melt-in-your-mouth birria meat to zesty salsas, our regulars love how we’ve spiced up their meals with authentic flavors.
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Customer-Approved Latin American Dishes in Japan
Here are some top picks from our menu, plus creative recipes to take our best-sellers to the next level!
1. Beef Birria
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“Has the very authentic taste of birria from Jalisco Mexico. Real birria as such has the tiniest hint of clove and cinnamon and I was surprised to get the hint of these. It is so well balanced that if you don’t know that’s what’s in birria, it would leave you wondering what the flavors are. That is how it should be, well done! ** Do not skip adding the fresh coriander (cilantro) and chopped onion to the top of your tacos and into the consomé. Also best to dip your corn tortillas into the consomé before warming to keep it more traditional. This was a very lean consomé, not oily as it normally comes, so you may use a bit of lard to fry the wet tortilla in! Amazing to get this delivered to your door in Japan! Your guys are wonderful. The Chile Arbol sauce tasted extremely authentic and spicy, as it should, and was one of my favorite items!” – Jami C.
Try This: Extra Crispy Birria Tacos
- Heat our beef birria in a skillet over medium heat until warmed through.
- Dip a corn tortilla (white or blue) into the birria broth (consomé). Coat it lightly.
- Place the tortilla on a hot skillet or griddle and cook for about 30 seconds per side, until slightly golden but still pliable.
- Transfer the tortilla to a plate or cutting board, then fill one side with birria meat, diced onions, cilantro, and as much cheese as you want.
- Fold the tortilla over the filling while it’s still warm and press gently to seal.
- Return to the skillet and cook for another minute per side, or until crispy and the cheese is melted.
- Serve hot with a side of birria consomé for dipping.
Curious about birria? These articles break down what makes it so good, where it originates, how it’s made, and different ways to enjoy it:
- What Is Birria? A Guide to Mexico’s Stew-Turned-Taco Favorite
- How to Make Birria Tacos: From Scratch vs. Ready in Minutes
2. A5 Black Wagyu Brisket Block
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“These are the most amazing smoked brisket slices I have ever had. The flavor, tenderness, and mouthwatering wagyu beef had me urging for more. If you have yet to try, you miss out on something special.” – Markshores.
Try This: Wagyu Brisket Sandwich
- Slice our black wagyu brisket into thin pieces. Set it aside.
- Toast a brioche bun in a dry pan or with a little bit of butter.
- Spread mustard or BBQ sauce on the bottom bun.
- Layer the brisket on top, ensuring each bite gets plenty of wagyu.
- Add pickles or relish, sliced red onions, cilantro, and cheese.
- Place the top bun on and press gently to hold everything together.
- Serve with coleslaw on the side or piled onto the sandwich for extra crunch.
3. Pork Carnitas
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“Extremely delicious! I really love the quality and taste of carnitas, totally recommended!” – Sebastian
Try This: Carnitas Rice Bowl
- Heat pork carnitas in a skillet over medium heat. For more flavor, add a splash of broth or let the edges crisp up slightly. If you don’t eat pork, we recommend trying our chicken carnitas.
- Serve the carnitas over steamed rice.
- Add guacamole, salsa, sour cream, and shredded lettuce, layering each for the best balance of flavors.
- If you love cheese as much as we do (even with rice!), sprinkle a little bit (or a lot) on top.
- For a fusion twist, use roasted seaweed sheets to scoop up bites of rice and carnitas, adding a delicious umami crunch to every bite.
4. Spicy Pork Chorizo
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“The sausage is great. I used it in burritos and took the casing off which was very easy. It’s very flavorful and as close as you’re going to get in Japan, that tastes like back home.” – Sebastian Z.
Try This: Chorizo Breakfast Tacos
- Crumble and cook our spicy chorizo sausages with their juices in a pan until browned. If you prefer more heat, we also have extra spicy chorizo sausages available.
- Push the chorizo to one side and pour in the beaten eggs. Stir occasionally, letting them cook until just set before mixing the scrambled eggs and chorizo together.
- Spoon the chorizo-egg mixture onto the center of a warm tortilla, then add diced tomatoes, shredded cheese, chopped cilantro, and any other toppings you like.
- Fold in the sides of the tortilla and roll it tightly to wrap the burrito. Click here for a visual guide.
- Dig in or wrap the burrito in foil for an easy grab-and-go meal.
5. Peruvian Roasted Chicken
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“This was WAY better than I expected. So far it’s the best thing I’ve had from Meat Express, and I’ll absolutely be ordering it again (and have already recommended it to friends). The seasoning is very good, and my wife pointed out that it’s not salty at all. And while it’s very flavorful for adults, my three-year-old son devoured it; this plus some rice made a good lunch for all three of us, so it ended up being a very good deal for the price, which I wasn’t really expecting. Highly recommended. While I personally enjoy cooking, and will probably attempt to do something similar myself at home, this is still going to be an occasional purchase. It’s just too good and too convenient.” – Kungphu
Try This: Peruvian Chicken Pasta
- Cook any pasta of your choice (fettuccine, spaghetti, etc.) according to package instructions until al dente. Scoop and set aside ½ cup of pasta water before draining.
- Shred our Peruvian roasted chicken into bite-sized pieces.
- In a skillet, sauté minced garlic and onions until fragrant.
- Stir in a few spoonfuls of ají amarillo sauce, a generous splash of heavy cream, and a handful of grated parmesan cheese. If the sauce is too thick, thin it out by stirring in 1-2 tablespoons of the reserved pasta water. Add more if needed.
- Toss the pasta into the skillet, coating it evenly in the creamy, spicy sauce.
- Add the shredded chicken and mix well. Season with salt, pepper, and a squeeze of lime for brightness.
- Serve hot, topped with extra parmesan, chopped cilantro, and a side of lime wedges.
We love hearing from our customers! If you have a favorite Meat Express product or a recipe you’ve created, share it with us. Tag us on Instagram, Facebook, or X, or message us on LINE, and you could be featured in our next blog post!
Try Our Best Sellers Today
Ready to try these customer-approved products? Explore our full range of authentic Mexican and Latin American dishes here.
