Get your goat at Chicago's Birrieria Zaragoza Restaurant (Photos)

Super-friendly owners John and Norma Zaragoza are originally from Jalisco in central Mexico where the birria tradition started. After a career in the corporate world and wanting to do something different, John traveled to his hometown of LaBarca to learn the birria-making process from the town's expert. Today, it's a family affair with sons Jonathan, a graduate of the culinary arts program at Kendall College, and Tony helping to steam and roast the baby goat (sometimes seven on a weekend alone) that comes from Portage, Ind.

If you've never had goat, I recommend you try it here first. Then you will have a standard to go by. The goat is tender with a little crispyness around the edges and no gamy flavor typical of some lambs and muttons. And it isn't chopped or sauced with tomato consommé until you order it (but do watch out for any bones). If you know what you're doing, you can request meat from certain parts of the goat -- leg, flank, ribs, etc. It's served (in somewhat small portions for the money) with puffy and somewhat thick handmade (as you watch) corn tortillas, fresh onion, cilantro, lime and hot sauces of choice, It all makes a nice taco and can be ordered family style.

There are only five tables and it's very tight, but who's to say you can't eat in your car? My party of three ate in and we were very comfortable. If you're picking someone up or dropping someone off at Midway Airport, stop at this Southwest Side restaurant for a satisfyting and different nosh.

Amenities include BYOB, catering, carryout, cinnamon-laced coffees, Mexican sodas, and seldom-seen Coke in bottles. If you have a vegetarian in your party, quesadillas sans goat are yours for the asking. All in all, a very satisfying experience.

Zaragoza Restaurant