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Weekly Planner: Brunch News Edition

Brunch News Edition Lowcountry Adds Brunch Fasten those bibs, because brunch is served at Lowcountry. The South Loop outpost of the boil-in-a-bag seafood concept, which specializes in Cajun-style shellfish, has added weekend brunch to its popular portfolio. A slight departure from its usual eat-with-your-hands bag-centric menu, the brunch offerings span a spectrum of Southern comforts, from […]

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Jun 18, 2018 09:51 PM
Best Restaurants in Boystown

With June being Pride Month, there’s no better time of year to spend dining and drinking in Chicago’s Boystown neighborhood. The vibrant Lakeview area enclave is best known perhaps for its clubs, drag brunches and rainbow pylons, but the neighborhood is becoming a serious dining destination in its own right, thanks to restaurants like these: […]

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Jun 11, 2018 10:32 PM
Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series

Happy Hour at Punch Bowl Social Happy Hour at Punch Bowl Social Happy hour is the happiest of all when you’re surrounded by bowling alleys, bocce courts, karaoke rooms and dart boards. The West Loop’s brand new Punch Bowl Social, a behemoth dining and gaming complex out of Denver, has jumped on the happy hour bandwagon, […]

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Jun 05, 2018 06:53 PM
Birrieria Zaragoza
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Birrieria Zaragoza

Zaragoza Restaurant is a small family owned Birrieria. Owned by the Zaragoza family: John, Norma and their children: Jonathan, Andie, Tony and Erik . Owner, John (Juan) Zaragoza learned to make birria from a master birriero, Miguel Segura, who runs the famous Birrieria Miguel in the Mercadito in John's native town of La Barca, Jalisco. Birria is a regional Jalisciense variant of the more widespread barbacoa, meat traditionally slow-cooked in a pit. Originally goat was wrapped in pencas de maguey, or agave leaves, set over a vessel to collect the drippings, and buried in an underground pit where it steamed for hours over hot wood-fired rocks, absorbing the essence of the leaves. When finished the meat was portioned and served either added to a consommé made with the drippings or seca ("dry") with the consommé on the side. These days ovens have replaced the pits. Zaragoza's goes through approximately 10-12 young goats in a weekend, seasoning the meat with kosher salt before gently cooking it in a sealed steamer on a stovetop for up to six hours. Unlike most birrieros, they make their consommé, which is tomato-based, without drippings from the meat. It's a method John learned by videotaping Segura's wife, and it results in a clean broth without the fat. After steaming, they lightly apply an ancho-based mole to the meat and transfer in to an oven to braise, resulting in a wonderfully tasty oven-braise/roasted birria. The birria is accompanied with hand made tortillas which are made on a mesquite wood press John brought back from La Barca. The tortillas are an exquisite vehicle for the goat, lightly drizzled with the consommé and garnished with picante, onions, cilantro and lime and roasted arbol peppers.

Contact Information

Address: 4852 S. Pulaski Rd., Chicago, IL 60632

Neighborhood: Archer Heights

Region: Southwest Chicago

County: Cook County

Phone: Show phone

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