Birrieria Zaragoza

"If a restaurant on this guide specializes in one thing (in Birriera Zaragoza’s case, goat) it has probably catapulted itself into being the platonic ideal. This braised meat at this tiny taqueria in Archer Heights is the gold standard by which all other Chicago birrierias are judged. The goat is tender and juicy, and has just the right amount of funkiness that’s balanced out by their smoky arbol consomé. And the handmade tortillas are the best goat delivery system. This place is what makes all the other birria spots in the city necessitate a Rocky-style training montage just to compete." - adrian kane, john ringor, veda kilaru

"Birrieria Zaragoza reels you in right away with its carving station and the smell of pressed-to-order tortillas. This tiny taqueria has been specializing in Jalisco-style birria since 2007, and even though the menu is small, they set the standard for birria citywide. Their stewed goat basically melts on impact, and the meat's funk is nicely balanced out by smoky arbol consomé." - nick allen, john ringor, adrian kane

"Superlatives are all the rage these days. Best donut. Best fried chicken sandwich. Best ice cream. Best fried chicken sandwich between two donuts topped with ice cream. Good isn’t good enough, it has to be the best. It’s tough to anoint a single food item as the best, but Birrieria Zaragoza is definitively the best at something—goat tacos. Yes. As in that damn animal who cursed the Cubs for over 100 years. And Birrieria Zaragoza has some of the best goat we’ve ever eaten. This casual spot is located on the west side of Pulaski between 48th and 49th. The menu is tiny, consisting only of goat platters, single goat tacos, goat quesadillas, and goat consommé. There are also cheese quesadillas on the menu, but we’ll call you all sorts of nasty names if we find out you ever order them here. The goat platter is where it’s at, which comes with delicious tortillas, cilantro, hot peppers, and onions so you can make a few tacos on your own. Also feel free to add goat quesadillas or consommé as you please. Follow these simple instructions and you too can say you’ve had “the best” of a certain food. Who knows, maybe eating more goat will help the Cubs win another World Series. A kid can dream. Food Rundown photo credit: Kim Kovacik Birria Platter The goat platter comes in two different sizes, large and small. The large one will give you enough meat to make about four solid tacos, and the small one obviously a little less. If you’re a first timer, go large, and indulge in many goat tacos. photo credit: Kim Kovacik Consomme A rich goat soup. You might as well get a small cup of it for $2.50 to compliment your platter of tacos. A medium and larger version also exist. photo credit: Kim Kovacik Quesabirria Goat and melty cheese make for a good time. Birria Tacos You can also order goat tacos individually pre-made at $3 a pop. Cheese Quesadillia Do not order these. Do not collect $200." - Sam Faye

"Renowned for its roasted goat, Birrieria Zaragoza serves up a fantastic complementary dish: Consommé. It's cooked without meat drippings, so vegetarians are in the clear. A second location is open in Uptown. This family-owned restaurant is one of Eater’s essential restaurants in Chicago." - Naomi Waxman

"This mighty Mexican spot, famous for its wonderful stewed goat served with fresh tortillas isn’t just about the savory. There’s only one dessert on the menu — flan oaxaqueño — and it’s a winner. It’s plenty sweet but doesn’t overpower tastebuds. Flan fans know what to expect, but this balanced, wonderfully textured dessert will make believers out of eaters who don’t rank flan as their favorite sweet. Yes, it’s that good." - Serena Maria Daniels