Birriera Zagaroza serves one item, birria tatemada, which is oven-roasted goat.
It's a family-run restaurant, opened by Juan Zaragoza in 2007. Before he opened, he was hosting barbecues in his backyard until he perfected his recipe over the course of a few years. Juan and Norma's son, Jonathan, is the weekday chef. They are open seven days a week, for lunch and dinner.
They claim their birria (goat) isn’t gamey or tough because they are about five months old, sourced from a farm in Woodstock, IL. Also, the meat is steamed for about six hours, marinated in a red mole and then roasted. First, you select small or large, then bone-in or boneless. Finally, you choose to have it as a stew or plated with tomato consommé and their tortillas.
Later, Norma showed me how they make their tortillas in-house every day. If you make it to the end of my video, you’ll see a special treat Mexican grandmothers might give to antsy children while cooking.
Who can resist this place?