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Zaragoza Restaurant



4852 S Pulaski Rd
Chicago, IL 60632

View more Chicago restaurants

(773) 523-3700

Hours

  • Sunday: 8:00 am - 4:00 pm
  • Monday: 10:00 am - 7:00 pm
  • Tuesday: 10:00 am - 7:00 pm
  • Wednesday: 10:00 am - 7:00 pm
  • Thursday: 10:00 am - 7:00 pm
  • Friday: 10:00 am - 7:00 pm
  • Saturday: 8:00 am - 7:00 pm

Cuisine: Family Restaurants, Mexican Restaurants

View more restaurants at exit 287 on I-55.


5 of 5.0 from 20 reviews


price range:$11 to $25

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Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL
  • Zaragoza Restaurant in Chicago, IL

Zaragoza Restaurant Reviews

Add your review for Zaragoza Restaurant.

  • EaterConsistently lauded as some of the best tacos in the country, venture to the southwest side for some of the best goat and other standout dishes like consomme at this small father-and-son standout.

    55555 by Eater


  • Ebrahim B.meltingly soft, gently spiced goat meat in lipsmacking tomato consomme

    55555 by Ebrahim B.


  • Chad B.Extraordinary goat. Tortillas made right before your eyes. They'll happily give you more if you ask.

    55555 by Chad B.


  • Chicago TribuneAsk for "surtido en barro," and you'll get a plate of its crisp-edged roasted goat, just the right mix of braise-tender lean and succulent fat (ask for it "with bones").

    55555 by Chicago Tribune


  • Redeye ChicagoTortillas are freshly griddled daily. The salsa molcajete, a candy red-colored brew, is also made in-house by grinding fire-toasted arbol chilis, tomato and garlic in a mortar and pestle.

    55555 by Redeye Chicago


  • Shinji K.Uncomplicated and wonderful, all you do is ask for a plate of goat with extra juice

    55555 by Shinji K.


  • Melanie D.Roasted goat, bone-in, large plate. Add quesadilla, and spicy salsa. Great eats. Friendly staff. Byob.

    55555 by Melanie D.


  • Chefs FeedDuncan Biddulph, chef of Kinmont, eats here on his nights off. He loves the Plate of birria.

    55555 by Chefs Feed


  • ChicagoistWhat they do better than anyone in Chicago is roast goat. Rubbed in salt and steamed for five hours, then marinated in an ancho sauce and lard, what is normally a tough meat melts in your mouth.

    55555 by Chicagoist


  • J W.This place is amazing!!!

    55555 by J W.


  • Joel G.Great food from Las tortillas to el chile....Birria savor de Jalisco..

    55555 by Joel G.


  • Joseph JasunasAmazing. Don't be intimidated by the goat.

    55555 by Joseph Jasunas


  • Serious EatsNo other place in town prepares birria with such dedication or skill.

    55555 by Serious Eats


  • Gloria C.Caesar Ensalada with Cotija Cheese Fritters

    55555 by Gloria C.


  • SharonBirria and homemade tortillas

    55555 by Sharon


  • Elvia R.If its Lent, ask for the Capirotada- it is baked bread pudding. Mexican style

    55555 by Elvia R.


  • Elvia R.The coffee here is fantastic! Warms you up as you wait (yes, its an odd choice) or you can go for the Mexican sodas which come in a variety of flavors.

    55555 by Elvia R.


  • Explore ChicagoOwner John Zaragoza says that cooking birria is a 12-hour process. The meat, marinated in a red mole sauce, is steamed, roasted, & served in a flavorful broth, garnished w/ onions, cilantro & limes.

    55555 by Explore Chicago


  • Explore ChicagoBirria is a meat dish (typically goat) native to the Mexican state of Jalisco. (Vendors in Guadalajara, the state capital, sell bowls of the stuff over counters in the city's bustling market.)

    55555 by Explore Chicago


  • Explore ChicagoTry the birria with house-made hot sauce (a 100-year-old recipe) and warm tortillas.

    55555 by Explore Chicago


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