The story
Birrieria Zaragoza brings the flavors of La Barca, Jalisco, to Chicago. This family-run restaurant, a recipient of a Michelin Bib Gourmand award for good quality, good value cooking, focuses on the slow-cooked goat stew that gives the restaurant its name: birria.
The story begins with founder John (Juan) Zaragoza. In 2002, driven by a passion for the birria of his youth, he traveled to his birthplace in Jalisco to learn the craft. After running an underground restaurant from his home, he and his family opened a five-table storefront in the Archer Heights neighborhood in October 2007. The restaurant has since grown, earning a dedicated following and a feature on Netflix's "Taco Chronicles."
Today, Executive Chef Jonathan Zaragoza leads the kitchen. A Zagat "30 Chefs Under 30 Chicago" honoree and StarChefs Rising Star Award winner, he has brought his culinary creativity to collaborations across the US, Mexico, Europe, the Middle East, and Australia. Alongside him, Norma Zaragoza manages operations, bringing decades of experience from Fortune 500 companies to keep the family business running smoothly.
The menu is built around birria, offered by the pound, on plates, in bowls, and as tacos. Options include bone-in, boneless (carnaza), and tripe (machito). Each order comes with cilantro, onion, limes, arbol chile sauce, and a rich, tomato-based consommé for dipping. Handmade tortillas, cheese quesadillas, and birria quesadillas round out the offerings. For dessert, there is a creamy flan Oaxaqueño with a bold caramel finish. Drink options include imported Mexican Coca-Cola and cinnamon-sprinkled cafe casero.
Birrieria Zaragoza has two locations in Chicago. The original Archer Heights spot is temporarily closed due to a fire. The Uptown location at 4800 N. Broadway is open for lunch and dinner, with hours that may shift depending on local theatre events. Both locations offer takeaway, delivery, and outdoor seating.
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