La Birrieria Restaurant - Review - Humboldt Park - Chicago - The Infatuation
"Oh, how we love you, La Birrieria. Is it because of your large parking lot where we never have to worry about getting a spot? Your friendly servers who make sure we have plenty of habanero sauce? Or is it that we’ve never had to wait more than two seconds for a table, even if we stroll in with a party of seven. Yes, it’s all of those things. But mainly, we love this casual Mexican spot in Humboldt Park for its food. La Birrieria specializes in birria, and having a platter of it at your table should be required by law if you dine here. The first time we ate La Birrieria’s tender goat sitting in red consomé, time stopped and nothing existed but the braised meat and our greedy fingers. We also encourage taking this relationship to the next level with an order of quesabirria. It has a great balance of juicy birria and cheese, and is made with pliable handmade tortillas that hold up to repeated dunkings. photo credit: Jack Li The menu also includes things like garlicky guacamole, fajitas, possibly the best rice and refried beans in Chicago, and spicy chilaquiles made with fresh chips. You’ll get a choice of red or green sauce, and we’re fans of both. The important thing is that the thick chips stay crispy even after being simmered in salsa, and despite being buried under a mound of cheese, eggs, and meat. That, incidentally, is where we’d like to be buried too. Food Rundown photo credit: Jack Li Chips and Guacamole La Birrierias handmade corn tortillas make some great chips, which are wonderful vehicles for their chunky guacamole. Make sure you have some on the table. photo credit: Jack Li Birria If you come here and only get one thing, make it the namesake birria. The goat falls off the bone, and is sitting in a flavorful red consomé that complements the lean meat. It’s available in either an 8oz or 10oz portion (enough to feed two or three people), and both come with four wonderfully pliable handmade tortillas. photo credit: Jack Li Quesabirria We appreciate each tacos’ balance of juicy goat and cheese, and that the flexible tortillas won’t disintegrate after being dipped in the broth. photo credit: Jack Li Chilaquiles We’re firmly in the camp that chilaquiles are not just a breakfast food. And that’s why you’ll find us here at all hours of the day, sitting in front of this delicious plate of tortilla chips, salsa, eggs, steak, and cheese." - Adrian Kane
