One Bite: Birria | Food & Drink News | Chicago Reader

One Bite: Birria 

Sign up for our newsletters Subscribe

Several Chicago birrierias—restaurants specializing in goat that's steamed, then sometimes roasted—have avid fans around town (the Reader's Mike Sula is partial to Birrieria Zaragoza). Restaurant Traspasada Inc. No. 2 doesn't appear to be among them, but it should be.

Available only on weekends, the birria at this sliver of a storefront is a small blip on a big menu and served as a meal in a bowl. Owner Alfredo Aldana says the goat is prepared Guadalajara style: seasoned with garlic, onions, marjoram, bay leaf, salt, and guajillo chiles and steamed for six to seven hours on a rack over water in a tightly covered pot. Boneless chunks of silky meat with some skin and fat attached come in a deeply piquant, reddish broth made with chicken stock augmented by tomatoes and garbanzo beans. There are four add-ins—chopped onions, cilantro, chiles de arbol, and a wedge of lime—or you can roll the goat and condiments in the accompanying warm tortillas and drizzle it with broth and salsa. It's reputed to be a hangover cure.

The goat soup is $7 in-house, $8 to go, at 811 N. Ashland (312-850-2069; available Sat-Sun) or at the original Restaurant Traspasada, 3144 N. California (773-539-4533; available Fri-Sun). Goat tacos are also available; they're $1.65. —Anne Spiselman

Comments

Showing 1-1 of 1

Add a comment

 
Subscribe to this thread:
Showing 1-1 of 1

Add a comment

More by Anne Spiselman

Agenda Teaser

Performing Arts
July 04
Performing Arts
Frankenstein Theater Wit
October 24

Tabbed Event Search

Popular Stories