Birrieria Zaragoza

Name: Birrieria Zaragoza
Address: 4800 N Broadway Ave, Chicago, IL, 60640, US
Telephone: 773-334-5650

Jalisco Birria

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Mon–Thu 11am–7pm, Fri–Sat 11am–10pm, Sun 11am–9pm

4800 N Broadway Ave, Chicago, IL 60640
773-334-5650
Last verified: August 2026
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Birria

Birria Por Libra / Per Pound$38.00
Choice of bone-in (surtido) or bone-out (carnaza) birria, includes consommé, cilantro, onion, limes, and chiles de árbol; supersedes prior lower listing
Plato Grande / Large Plate$24.00
Large birria plate; supersedes prior lower listing
Tazon Grande / Large Bowl Birria$28.00
Pound Goat Head / Libra Cabeza$45.00
Plato Chico / Small Plate$12
Small bone-in birria plate with three tortillas and eight ounces of consommé.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria · Birria Por Libra / Per Pound · Tazon Grande / Large Bowl Birria.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Tacos & Quesadillas · Birria/Cheese Quesadilla · Cheese Quesadilla.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Horchata · Horchata Iced Coffee · Jamaica Agua Fresca / Hibiscus Iced Tea.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Pound Goat Head / Libra Cabeza · Taco de Cabeza.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Dozen Tortillas · 1/2 Dozen Tortillas.
Molcajete: A molcajete is the traditional volcanic-stone mortar used to grind chiles, spices, salsa and guacamole. On restaurant menus, the same word can refer to a dramatic mixed dish served sizzling in a heated molcajete. Depending on the restaurant, it may contain steak, chicken, shrimp, chorizo, cactus, cheese and salsa. One word, two things. Context will make it obvious. On this menu as: Salsa de Molcajete / Fire Roasted Salsa.

How these dishes compare

Quesadillastypically $9 across 337 menus
Flantypically $6.99 across 166 menus
Birriatypically $14 across 145 menus
Aguas frescas & horchatatypically $4.50 across 127 menus
Cabeza, tripa, buche & suaderotypically $4.75 across 49 menus
Molcajetetypically $28 across 45 menus

Birrieria Zaragoza on our other sites

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Birrieria Zaragoza

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Birria

Tacos & Quesadillas

Extras & Beverages

How these dishes compare

Birrieria Zaragoza on our other sites

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