Birrieria Zaragoza

Mexican Restaurant
2211 W Lake St., Melrose Park, IL 60160 2211 W Lake St., Melrose Park Directions
+17083443400
This place has not been rated by customers.
95% of 55 customers recommended
Closed Merchant This place is closed.

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24 Tips
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Report | 3 years ago
There was nothing wrong with the food, but the hype was not worth the traffic I had to deal with.
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Report | 3 years ago
It's BYO. We ordered goat meat and cheese quesadillas, a platter of goat meat (bone in), and a platter of goat meat (bone out) -- the platters come with fresh, warm, soft tortillas and bowls of chopped onion, cilantro, and fire-roasted mole salsa to make your own goat tacos. Everything was excellent. The bone-in platter had few bones, off of which the meat easily fell, and the meat in the bone-in platter seemed slightly more moist and flavorful than in the bone-out platter (though you won't go wrong with either). After finishing everything, and even though we really didn't need more food, we gluttonously ordered more goat and cheese quesadillas and another platter of bone-in meat.
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Report | 3 years ago
The staff is helpful and very happy to explain things. They made the dining experience fun Nd memorable.
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Report | 3 years ago
Delicious birria and homemade fresh tortillas!
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Report | 4 years ago
I and my husband had a lovely lunch at your restaurant yesterday. We could see people managing the restaurant working with pride and genuine love for what they do and we instantly knew we were in a good place. We watched you all prepare and serve with so much love and joy, we felt really taken care of and welcomed. The food was fresh and very flavorful. The attention to detail and care is given right from acquiring the organic locally raised goats to their careful preparation that brings out best flavors. We felt like we were eating at a friends home. Thank you for your hospitality and we wish you the best for the future. We will visit again and bring our friends along. Thanks!
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Report | 4 years ago
Always great. One of our favorite places to eat in Chicago. The staff is always friendly.
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Report | 4 years ago
Thank you for a wonderful meal, friendly service, and for taking the time to chat with us about your passion for your business. We can't wait to return and promise to tell our friends. See you again on our next visit from Kansas City to Chicago!
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Report | 4 years ago
I think you could do a better job getting repeat business to your establishment by having a "welcome Groupon" packet which includes information about your dishes on one side and a take out menu on the other. It would not have to be fancy. Just informational and a way to get people back in the door. You have a unique place in a world of chain places. Capitalize on that. People want unique and you have it.
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Report | 4 years ago
Love the locally sourced goat and quality of the food overall. They are very hospitable as well. Will return.
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Report | 4 years ago
Delicious!
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From Our Editors

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.

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