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Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life

Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

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Nov 09, 2018 09:37 PM
Sneak Peek: The Darling Also Has a Little of the, Um, Daring

Lindsey Marks – who performs burlesque as Lady Jack – is chatting in front of a large Alice in Wonderland painting in the downstairs dining room at The Darling, on W. Randolph St.. This new space, owned by Sophie Huterstein, who also owns L.A.’s The Wellesbourne, is next door to J.P. Graziano, purveyor of exceptional Italian […]

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Nov 07, 2018 09:50 PM
What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots!

It doesn’t seem that Scotch whisky would be a great pairing with food: the spirit is big, sometimes smoky and seems like it could steamroll all but the most powerful flavors. But you might be surprised how well Scotch can pair with foods. We were eager to try pairing Scotch whisky with Scottish-type food It […]

The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 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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