The birria soup dumpling is here and it's the most LA thing we've ever eaten

File this under things that could only happen in L.A.

Paradise Dynasty, the Singapore-based chain known for its signature eight-flavor xiao long bao, has teamed up with Burritos La Palma — the SoCal burrito institution whose birria de res recipe traces back over 45 years — to create a limited-edition birria soup dumpling. The Birria XLB will be available starting Monday (May 11) for a limited time at Paradise Dynasty locations.

I've eaten my weight in both soup dumplings and burritos, so naturally, I'm a fan of both.

Paradise Dynasty has been on a steady ascent as a major player in L.A.'s dumpling scene, with locations at South Coast Plaza in Costa Mesa and The Americana at Brand in Glendale.

Meanwhile, Burritos La Palma — known for its simple, savory burritos and finely crafted flour tortillas — has been capturing hearts and stomachs since Alberto Bañuelos opened the first eatery in L.A. in 2012. It’s since grown to several spots across L.A. and Orange County, earning a Michelin Bib Gourmand award in 2024 for its high-quality, Zacatecan-style handmade flour tortilla burritos at an affordable price.

How the collab came together

So what exactly is a birria soup dumpling? A delicate wrapper, lightly packed with tender birria de res — slow-braised beef stewed in chilies and spices — juicy, savory and gone in one bite.

It all began with a call from Paradise Dynasty, when Jason Kuo, district manager for Paradise Dynasty USA, reached out to Bañuelos, calling it, simply, a perfect match between the two dishes.

Kuo said the idea came straight from the community.

"When we started asking guests and people around us what flavor they would want to see in a soup dumpling, birria kept coming up again and again — it was very clear. If we're going to do birria, it has to be done right. Burritos La Palma was the first name that came to mind."

Bañuelos was "beyond thrilled" to have been approached.

"We come from a small town in Mexico, and to be able to elevate to the level of Paradise Dynasty and that culinary perfection, I can't even really put it into words," he said.

It took months of R&D to get the right consistency. Bañuelos said the process required dialing down the moisture and upping the spice potency and landed on serving a fresh red salsa with thin slivers of serrano peppers alongside — a riff on the black vinegar and pickled ginger traditionally served with soup dumplings.

The Birria XLB's juicy interior is part of what makes it work — the dish is served with a fresh, tomato-based salsa and slivers of serrano pepper in place of the traditional black vinegar and pickled ginger.

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Katrina Frederick

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Courtesy Paradise Dynasty

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How it tastes

I got a chance to try the dumplings ahead of the public launch and was struck by how well the combination worked. The juicy nature of birria is almost turbocharged in dumpling form, its savory, herbaceous flavors fully encapsulated in the thin skin, creating an exceptional texture in every bite. The dish hits even harder when dipped in the light tomato-based salsa — a rush of freshness that cuts through the richness, with a spike of heat from fresh serrano. (Feel free to skip the peppers if spice isn't your thing.)

But what's most impressive is how organic it all feels. This isn't fusion for fusion's sake — it's a natural meeting of two dishes that are deeply embedded in the Southern California diet, each playing to the other's strengths.

It feels like a logical meeting of the minds — birria and soup dumplings have both been part of L.A.'s culinary zeitgeist for the better part of a decade, and it makes sense that these worlds should collide.

When asked whether a collaboration like this could happen anywhere else, Bañuelos was quick: "It has to start in L.A. You just can't compete."

Where to try it