Birrieria Zaragoza

2211 W Lake St., Melrose Park, IL 60160 Directions
708-344-3400
This place has not been rated by customers.
94% of 154 customers recommended
This place is closed.

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About this business

Tips

Verified
Report | a year ago
It is a small little restuant so do not come with a big crowd. The staff is GREAT but the seating is very limited. As busy as it was hopefully they will expand soon.
Verified
Report | a year ago
Menu is only in Spanish.
Verified
Report | a year ago
Cozy place with homemade food and attentive staff.
Verified
Report | a year ago
These place is very very small but the is good and the workers and owner where very pleasant!
Verified
Report | a year ago
The staff is helpful and very happy to explain things. They made the dining experience fun Nd memorable.
Verified
Report | a year ago
don't be afraid to order anything, it is all amazing and so delicious
Verified
Report | a year ago
If you have a large group, expect to wait for a table, because it gets busy around lunch! Parking is limited, but doable. Also, if you are close to the Orange Line, take it to Pulaski, and walk for like 5-10 minutes to the north.
Verified
Report | a year ago
Atmosphere was upbeat. Staff and owner were funny and friendly.
Verified
Report | 2 years ago
place is small, would have liked to have on menu more sides to go with tacos. i'd say good place for takeout. would be nice to have a nice cold beer or alcoholic drink with these tacos
Verified
Report | 2 years ago
I love everything about this place. Goat is by far my favorite meat its nice to see a restaurant dedicated to it. Everything is ridiculously good, the tortillas, the salsa, the goat, of course. I seriously have nothing bad to say.
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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 consomm? 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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Many people described the Birria as Delicious.
+ 80%
- 20%


Many people described the Goat as Amazing.
+ 83%
- 17%


Many people described the Tortilla as Homemade.
+ 75%
- 25%


+ 50%
- 50%


Many people described the Plate as Large.
+ 50%
- 50%


Many people described the Meat as Favorite.
+ 67%
- 33%


Many people described the Owner as Nice.
+ 80%
- 20%


Many people described the Menu as Small. Others thought:
+ 33%

  • Simple
  • Good
- 67%

  • Small
  • Limited
Many people described the Price as Great.
+ 75%
- 25%


Many people described the Staff as Friendly.
+ 92%
- 8%