From the Chicago Eater website, ‘The Zaragoza clan has been dishing up the celebratory Jalisco dish for almost more than 15 years, sticking to a 100-year-old heirloom recipe from the Los Altos region. The family, featured on Netflix’s Taco Chronicles along with three other Chicago favorites, takes great pride in their process and ingredients, which include raising their goats. The meat is seasoned and cooked for several hours and served with a tomato consommé, red mole, handmade tortillas, and a fleet of garnishes (onions, cilantro, chilis, and lime). Try your birria or head taco with the molcajete sauce made with fire-roasted tomatoes and chilis — it is the G.O.A.T. Way before the birria boom driven by social media hit our feeds, the Zaragoza family had already been serving the festive Jalisco stew for nearly 15 years. And while there are many ways to enjoy birria, the Zaragozas stick to a 100-year-old heirloom recipe from the Los Altos de Jalisco region. The family, recently featured on Netflix’s Taco Chronicles, takes great pride in their process and ingredients, which include raising their goats. The meat is seasoned and cooked for several hours and served with a tomato consommé, red mole, handmade tortillas, and a fleet of garnishes (onions, cilantro, chilis, and lime). Follow the juicy and tender birria with a goat head taco. It is crispy, lightly brushed with an ancho-based mole, and finished on a comal. The molcajete sauce made with fire-roasted tomatoes and chilis is not to be missed.’
Need to add Birrieria Zaragoza to the CHI and IL JSON files.
Birrieria Zaragoza
Address: 4800 N Broadway, Chicago, IL 60640
Phone: (773) 334-5650
URL - https://www.birrieriazaragoza.com/
From the Chicago Eater website, ‘The Zaragoza clan has been dishing up the celebratory Jalisco dish for almost more than 15 years, sticking to a 100-year-old heirloom recipe from the Los Altos region. The family, featured on Netflix’s Taco Chronicles along with three other Chicago favorites, takes great pride in their process and ingredients, which include raising their goats. The meat is seasoned and cooked for several hours and served with a tomato consommé, red mole, handmade tortillas, and a fleet of garnishes (onions, cilantro, chilis, and lime). Try your birria or head taco with the molcajete sauce made with fire-roasted tomatoes and chilis — it is the G.O.A.T. Way before the birria boom driven by social media hit our feeds, the Zaragoza family had already been serving the festive Jalisco stew for nearly 15 years. And while there are many ways to enjoy birria, the Zaragozas stick to a 100-year-old heirloom recipe from the Los Altos de Jalisco region. The family, recently featured on Netflix’s Taco Chronicles, takes great pride in their process and ingredients, which include raising their goats. The meat is seasoned and cooked for several hours and served with a tomato consommé, red mole, handmade tortillas, and a fleet of garnishes (onions, cilantro, chilis, and lime). Follow the juicy and tender birria with a goat head taco. It is crispy, lightly brushed with an ancho-based mole, and finished on a comal. The molcajete sauce made with fire-roasted tomatoes and chilis is not to be missed.’
Recommend ordering crispy cabeza de chivo taco