It's hard to focus when you're hungry, which is why most teens take their driving tests while eating a ham. Fill up with this Groupon.
Choose from Four Options
- $10 for $20 worth of birria and drinks, valid for dine-in only
- $10 for $20 worth of birria and drinks, valid for takeout only
- $20 for $40 worth of birria and drinks for four or more, valid for dine-in only
- $20 for $40 worth of birria and drinks for four or more, valid for takeout only
Dine-in guests can order birria—Mexican oven-roasted goat—by the plate ($8.50 for 5 oz.; $10.50 for 8 oz.; additional $1 fee for deboned meat), or feast on individual tacos ($2.75) wrapped in handmade corn tortillas. Takeout helpings include half a pound of assorted cuts ($8.50 bone in; $9.50 bone out), a full pound of assorted cuts ($16.75 bone in; $18.75 bone out), and a dozen tortillas ($4) for at-home assembly.
Though there may be more than one way to skin a cat, there’s only one way to roast a goat—learn from a master. According the Chicago Reader, once John Zaragoza became interested in making birria, he sought out Miguel Segura, a renowned birriero in La Barca, Jalisco, Mexico who roasts his meat in backyard brick ovens. Two weeks studying with Segura taught him the varying cuts of birria and how to cultivate trust at the counter by chopping the meat in full view instead of pinkie swearing to each customer that the knives are clean.
Today, John and his family have their own recipe down pat. Kosher salt seasons the goat, which they seal in a steamer for up to six hours before covering it in an ancho-based mole sauce and transferring it to the oven. The cuts also yield a clean consommé broth that doubles as a garnish, which can be sprinkled on top alongside onions, cilantro, lime, and peppers. Handmade corn tortillas add the finishing touch to a birria meal at both Birrieria Zaragoza locations.
The goat can be ordered bone in or out, on a plate or in a taco—Every Day with Rachael Ray magazine ranks the restaurant No. 2 in the Midwest on a list of The 64 Best Tacos in the Country. For a spicy side, John's son Jonathan brews a signature fire-roasted salsa from scratch. Imported Mexican sodas wash down savory bites, whose popularity causes the Zaragozas to go through as many as 22 goats in a single weekend—more than the average caged T-Rex eats in a month.
What some people are buzzing about:
these are freshly pressed and heated on the grill until slightly puffed, they're an exquisite vehicle for the goat, lightly drizzled with the consommeMike Sula, Chicago Reader
Each bite from the bone was beautifully structured, the edges slightly crisp, the meat thoroughly juicyJames Boo, serious eats, 11/25/11
“The food was good and the owner was the friendliest, nicest man ever. His son waited on us and he was also nice and friendly. Very good experience. ”
“The goat was vary tasty and well prepared. It tastes a little like pork and quite a bit like pot-roast. It wasn't gamey or distasteful in the least. While I can see...”
“The goat was vary tasty and well prepared. It tastes a little like pork and quite a bit like pot-roast. It wasn't gamey or distasteful in the least. While I can see how you would want to keep goat as your signature item or product, it would help broaden your customer base by having at least one other type of meat or fish. There also needs to be side dishes on your menu; rice, beans, vegetables, potatoes, French fries, SOMETHING.”
“It is very juicy. The broth is so good -- use all the napkins. ”
4852 S Pulaski Rd.
Chicago, Illinois 60632