Birrieria Zaragoza

This is as close to Jalisco as you’ll get in Chicago. Using only goat (not beef), rubbed with house made red mole. Stop by for a bowl of birria. Located on the far SW Side, past Midway airport, the Zaragoza family has been making birria from their native Jalisco, since 2007. Using only goat (not beef) they first steam it, then rub with their house made red mole, and finally roast the goat slowly, until tender. They also make a separate consommé, a thin soup made from tomatoes and chiles, served alongside the tender meat with house made tortillas that are produced throughout the day. This is as close to Jalisco as you’ll get in Chicago.