Birria Mac & Cheese

From scratch- in the kitchen and in the booth

Hip hop artist, actor, and South LA entrepreneur G Perico brings you Birria Mac & Cheese — a meal that blends cultures, creativity, and bold flavors, just like his music.

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Born and raised in South L.A.,

G Perico didn’t just step into success—he built it from scratch. Growing up, G was always surrounded by music — whether it was booming radios, family-run studios, or just the rhythm of the neighborhood.

Today, G Perico’s definition of success has grown beyond music — it's about freedom. Through music, clothing lines and merch, acting and film projects, a boxing gym (Broadway Boxing), and a performing arts space for kids, he’s built a network of assets that reflect both hustle and vision.

This meal collab with G Perico is more than a meal — it’s a reflection of his roots. Here’s how he explains the flavor and the feeling behind it:

“I grew up on a lot of Hispanic food — tacos, asada, all of that. But I also grew up on soul food — mac and cheese, greens, the works. So for me, it’s always been this natural blend of both cultures. That’s just how we live out here in South LA. Everybody’s mixing it up. I wanted to create something that reflects where I come from — something the people I grew up with could relate to and enjoy. I used to throw leftovers together — some tacos, some mac and cheese — and that combo just stuck with me. So this meal isn’t just about flavor, it’s about blending cultures, and creating something new that still feels familiar.”

  • Birria Mac & Cheese

    A remix of two classics, braised birria in a spiced sauce and creamy mac & cheese with a side of hot honey sweet potatoes and black beans. A bold blend of cultures, just like G Perico’s music.

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The story behind the meal

From scratch - in the kitchen

Everything great starts from scratch—a beat, a verse, a meal. Whether you’re in the kitchen or in the studio, it’s all about mixing the right ingredients, finding the perfect balance, and creating something unforgettable.

G Perico’s foundation was built by his grandmother, a true hustler who made sure he stayed busy with education, sports, and eventually music. Growing up in South LA, G was always surrounded by music — whether it was booming radios, family-run studios, or just the rhythm of the neighborhood. What he didn't realize until later was that his first mentor, Victor (also known as V Note), had once been managed by his grandmother, who believed in cutting through the noise, building your own lane, and getting straight to it — values G naturally absorbed just by being raised by her. Her giving spirit and ability to push him without saying much became a core part of who he is today. Music became a lifeline early on, sparked when she asked him to spend time in the studio just to keep him out of trouble. That introduction led to a life rooted not only in music but in an independent, grind-it-yourself mentality that would shape everything he touched.

For G, the path of an artist and an entrepreneur run side by side. Both start with a vision — an idea that requires hard work to bring to life, and even more work to get it seen, heard, or generating real impact. He sees the journey as a constant grind, and one that sets him apart. While many expect quick success, G understands that building something meaningful takes time, discipline, and persistence. That mindset is what fuels his forward momentum.

  • His creative process often begins in motion. Driving around the city, observing life, hearing different sounds, stopping to talk to people — that’s when ideas spark. That movement clears his head and puts him in a space where inspiration flows.

For G, growth comes from discomfort; if things feel too easy, he knows he’s not pushing far enough. When a bold idea hits, he tests it — is it strong, crazy enough?

“Because if it's simple, I probably might just overlook it. So if it is something difficult, if there’s enough people telling me that it can't happen, then that's what I'm gonna go after.”

Once the vision is clear, he puts it on paper and works backward: What’s the purpose? How does it connect? What does it feel like, sound like, look like? From there, he breaks it down and builds it up — always with intent, always with heart.

This meal creation is no different than that process

a blend of birria, mac & cheese, sweet potatoes, and black beans — captures the cultural fusion he grew up with, surrounded by Black and Latino communities. Inspired by everyday life and late-night leftovers, G wants everyone—from South LA to wider California — to feel just one thing: bomb!

From kitchen to table, the making of the meal

Everytable Chef Tim Reardon and G Perico join in the kitchen to bring you this unforgettable new meal.
Visit our YouTube channel for more BTS, interview footage and more.

G Perico Birria Mac & Cheese

(Home version)

G Perico Birria Mac & Cheese

Servings: 4
Difficulty: Medium +
Prep time: 30 min
Cook time: ~3.5 hours

Portion size:

Portion size:
⅓ cup birria braised beef
¾ cup cac & cheese

¼ cup black beans

½ cup hot honey sweet potatoes
1 tbsp chopped fresh cilantro

1 tbsp shredded cheddar cheese

2 tbsp tortilla strips, or 2 each corn tortillas

Ingredients

Gumbo:


Birria Braised Beef:

2 lb Beef Chuck, cut into 4 large chunks
1 ½ tsp Kosher Salt
1 tsp Black Pepper
2 tbsp Neutral Cooking Oil
3 tbsp Pasilla Chili Powder
1 tbsp + ½ tsp Smoked Paprika
3 tbsp Guajillo Chili Powder
3 tbsp Tomato Paste
1 medium Yellow Onion, sliced
1 tsp Cinnamon
1 ¼ cup Water
1 cup Orange Juice
3 tbsp Apple Cider Vinegar
3 tbsp Garlic, minced
1 ¼ tsp Cumin
½ tsp Dried Oregano
¼ tsp Ground Clove
2 tbsp Worcestershire Sauce
1 tbsp Brown Sugar
1 tbsp Beef Bouillon
1 large Bay leaf


Sweet Potatoes:

- 2 lb Sweet Potatoes, peeled and diced into 1” cubes
- 2 tbsp Neutral Cooking Oil
- 1 tsp Kosher Salt
- ½ tsp Black Pepper


Hot HoneyGlaze

⅔ cup Honey
1 ¾ tsp Apple Cider Vinegar
¼ tsp Cayenne
¼ tsp Chipotle in Adobo, pureed (or Chipotle Chili Powder)
Pinch Black Pepper
1 tsp Kosher Salt


Cheese Sauce

1 tsp Salt
1 tsp White pepper
½ tsp Cayenne pepper
¼ tsp Nutmeg
2 cup Milk
1 cup Heavy cream
1 Tbsp Cornstarch
1 cup Shredded cheddar cheese
½ cup Shredded mozzarella cheese
¼ cup Grated parmesan cheese
¼ cup Reserved pasta cooking water

Pasta:

½ lb Cavatappi pasta
4-6 cups Water
1 tbsp Salt

Black Beans:

1 15-oz can Black Beans

For Plating:

½ cup Shredded cheddar cheese
4 tbsp Fresh chopped cilantro
4 tbsp Tortilla strips

Steps

Prep and cooking instructions: Prep all ingredients before getting started.

Prep and cooking instructions: Prep all ingredients before getting started.

Measure out the liquids in measuring cups.
Have all ingredients and seasonings measured and ready to go.
Make the birria

Preheat oven to 325ºF.
Pat the beef dry with paper towels and season all sides with salt and pepper
In a large, heavy-bottomed pot, heat the oil over medium-high heat; then sear the beef pieces until well browned on all sides. Remove and set aside.
Lower heat to medium and add sliced onions and cook until softened (about 5 minutes). Then stir in minced garlic and tomato paste and cook for 1-2 minutes until fragrant.
Add the pasilla powder, guajillo chili powder, smoked paprika, cumin, oregano, cinnamon, clove, and brown sugar, stirring for 30 seconds to lightly toast the spices. Pour in water, orange juice and vinegar, stirring well to combine. Add Worcestershire sauce, bouillon, and bay leaf.
Return the beef to the pot, submerging into the liquid. Cover with a lid and transfer to preheated oven.
Braise for 3 - 3.5 hours, until beef is fork-tender and shreds easily.
Remove bay leaf and shred the beef in the pot, stirring in the braising liquid.
Set aside and keep warm until ready to plate.
Prepare the sweet potatoes

Preheat oven to 325ºF.
Toss the diced sweet potatoes with oil, salt and pepper and spread evenly on a parchment-lined baking sheet.
Roast for 20-30 minutes, stirring one halfway, until tender and caramelized.
Remove from oven and set aside until ready to toss with Hot Honey Glaze.
Make the hot honey

Combine all ingredients in a small saucepan.
Heat over low heat, constantly stirring, until just warmed and salt dissolves (do not boil).
Remove from heat and toss with Sweet Potatoes in a large bowl, until thoroughly coated.
Set aside until ready to serve.
Make the pasta

Fill a pot with 6 cups of water and 1 Tbsp salt and bring to a boil. a. While that boils, start the Burger Bacon!
Add pasta to the boiling water and let it cook per the directions on the package until the pasta is cooked al dente, approximately 8 minutes.
Drain the pasta from the water, but reserve about ¼ cup of water to add to the Cheese Sauce.
Make the cheese sauce

Place the milk, cream, cornstarch and seasoning into a saucepan and whisk well. Bring to a simmer over medium-low heat while whisking constantly.
Slowly whisk in the cheddar, then mozzarella cheese.
Once the cheeses are melted, add the parmesan. (Tip: Use an immersion blender to blend the sauce together, if available; otherwise, continue whisking to incorporate the parmesan).
Add in some pasta water, if needed to help with emulsification.
Once all cheese has melted thoroughly, add the drained Cavatappi pasta to the saucepan.
Mix well to ensure all pasta is coated with the cheese sauce.
Make the black beans

Add the beans to a sauce pot over medium-high heat.
Cook until thoroughly heated (about 8-10 minutes), stirring occasionally.
Remove from heat and set aside, keeping warm.
Let's plate it:

Spoon an even amount of Mac & Cheese onto one side of 4 separate plates.
Place even amounts of beans next to each scoop of mac.
Add equal portions of the birria next to the mac and beans on each plate.
Add a hefty spoonful of the sweet potatoes to each plate.
Garnish with shredded cheddar and chopped cilantro.
Top with tortilla strips, or serve with warm corn tortillas.
Enjoy!