Birrieria Zaragoza Recommended Menu
Hours: Breakfast: Saturday-Sunday; lunch: seven days; dinner: Monday-Saturday
Price: $
Birria from a master.
Restaurant Details
Juan Zaragoza learned to make birria from a master: Miguel Segura, who runs the venerable Birrieria Miguel at the market in Zaragoza'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. Zaragoza goes through five to seven 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. After steaming, he lightly applies an ancho-based mole to the meat and transfers it to an oven. Handmade tortillas, freshly pressed and heated on the grill until slightly puffed, are an exquisite vehicle for the goat, lightly drizzled with consomme and garnished with salsa, onions, cilantro, and lime. Read the full story>>
Price: $
Payment Type: Discover, MasterCard, Visa
Related Stories
-
Birrieria Zaragoza does staff meal as well as it does goat
Comida at the family-run business is often dictated by chef Jonathan Zaragoza's dad, Juan.
by Mike Sula | Oct 13, 2016
-
Best bakery you've never heard of 2
| Jun 23, 2011
-
Omnivorous: Lent, Mexican Style 5
Spring brings pescatarian and vegetarian especialidades de Cuaresma to town.
by Mike Sula | Apr 14, 2011
-
The Regional Taqueria 1
Fifteen recommended storefronts
by David Hammond | Apr 1, 2010
-
Soup's On 1
Eleven recommended bowls at Chicago restaurants
by Martha Bayne | Feb 25, 2010
-
The Two-Car Taqueria 1
In the southwest suburbs, a family runs a thriving Sunday-morning eatery out of a garage.
by Mike Sula | Sep 3, 2009
Reviews