"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. A second restaurant recently opened in Uptown (4800 N. Broadway)." - Brenda Storch, Eater Staff
