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11 Great Birria Tacos In Chicago

Our favorite birria tacos across the city.

With roots in Tijuana and Jalisco, the traditional slow-roasted birria de res dish has been reimagined into quesabirria tacos. These tacos manage to be all things all at once: crispy, juicy, and cheesy. And as if that wasn’t enough, there’s also the consomé made from the stewed meat that becomes a dip for the cheesy tacos. Whether it’s the cheesiness or the crunchiness that’s calling you, check out this list of our favorite spots for quesabirria tacos in the city.


THE SPOTS

photo credit: Kim Kovacik

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9.2

Xocome Antojeria

$$$$

5200 South Archer Avenue, Chicago
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If Xocome Antojeria in Archer Heights were a movie, then the protagonist would be the unbelievable masa, the base for the restaurant’s incredible tlacoyos, picaditas, enchiladas, and giant quesadillas. Of course, this also goes for their outstanding quesabirria tacos, which is made with juicy slow-roasted beef and handmade tortillas.

This casual Mexican spot in Humboldt Park specializes in birria, and it’s incredible. The braised meat comes with a flavorful red consomé, and some incredibly pliable handmade tortillas. And we especially appreciate these tortillas when used to build the delicious quesabirria. Each taco has a wonderful balance of juicy goat and cheese, and the tortillas can withstand repeated dunkings in the broth without disintegrating. And while it has nothing to do with the food, we also really appreciate their giant parking lot.


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La Luna imageoverride image
7.9

La Luna

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If La Luna’s bright orange exterior isn’t enough to catch your attention, the food here definitely will. This fun Mexican restaurant in Pilsen serves delicious enchiladas, flautas, and carne asada—but we’re here specifically to talk about their quesabirra. An order comes with three tacos that are stuffed full of shredded beef, lined with wonderfully caramelized cheese, and weigh about five pounds each. Plus, they’re served with a large order of consomé that you’ll want to eat with a spoon - which they thoughtfully provide.


Taco Boom has two locations—a food truck parked at 47th & Keating, and a recently opened brick and mortar space in Lincoln Square. Whichever you decide to visit, you can count on eating some wonderful variations of birria tacos. Like the quesabirria, which is served almost like a quesadilla and filled with beef and melted cheese, and comes with a consomé that has a great amount of spicy heat. There’s also a birria pizzadilla: A double-decker quesabirria that’s topped with a layer of caramelized panela cheese. And if you ever find yourself hungover (or just in the mood for something cheesy and delicious), it will definitely save you.


After a fire closed their Pilsen restaurant last summer, Jarabe is now operating out of Dr. Murphy’s Food Hall in Tri-Taylor. But you’ll still find wine and cream-colored heirloom corn lining the counter, which is used to make masa for their hand-pressed tortillas. The quesabirria tacos are rich, and their escabeche adds a brightly flavored crunch. Do yourself a favor and grab a few of their cochinita pibil tacos and a cucumber agua fresca while you’re here, too. You’ll be happy you did.


They reel you right in at Birrieria Zaragoza with the sight of a carving station and tortillas being pressed to order when you walk in the door. This Archer Heights restaurant specializes in goat birria served up Jalisco-style, an oven-based steaming method that creates tender meat that basically melts in your mouth. Grab a single quesabirria taco for $5, or a combo with two tacos and a side of brothy consomé and pickled vegetables for $13.50.


Tata’s Tacos in Portage Park describes their au-jus consommé as “down and dirty,” and I’m not ashamed to admit that’s how I looked after I finished eating them. Tata’s sears their tortillas in the consommé, which gives the tacos an extra flavor boost. Order the “Tijuana”—three shredded birria tacos for $16. In addition to the cheesy birria, they offer at least a dozen types of tacos, including The Tux, a seared scallop and ribeye taco, and the Jibarito which is served on a plantain tortilla.


A lively restaurant in Gage Park, we knew it was a good sign when we smelled white onions being grilled as soon as I walked in. Those onions gave El Asador’s quesabirria tacos the crunch that you want to go with a side of rich consomé. Their beef quesabirria is a new offering and can be ordered at both their 47th and 51st location. You can get the three or four taco quesabirria dinner—it comes with rice and beans, along with a side of cilantro, onion, and the consomé. I’m still mad I didn’t order the four taco dinner. Until next time.


Some are new to this, but Birrieria Ocotlan is true to this. They’ve been serving birria (and now quesabirria tacos) since 1978. It’s a family recipe, and they like to keep things traditional with choices including beef and goat tacos. A “Combo Quesatacos″ includes three quesabirria tacos, beans, rice, a pop (yes, pop, not soda), and of course, a side of consomé.


Tacotlan in Hermosa really does birria, and they have a whole separate menu to prove it. That menu includes birria ramen, and even bizza (birria pizza), but I only had eyes for the quesabirria. Co-owner Jessica Perjes (and her father and co-owner Everado Macias) told me that Tacotlan is one of the first restaurants to introduce quesabirria to Chicago, and the proof is in the delicious taco. Theirs oozes chihuahua cheese, and if the tacos weren’t great enough, the side of consomé could be a dish by itself. You can get individual tacos for $4.25, or an order of three for $13.50. We'll be back for the ramen. And the bizza.


With a cilantro and onion-loaded au jus that tastes good enough to drink, it’s no wonder Birrieria El Texcal is a favorite in Albany Park. Birria options include two goat or lamb quesabirrias on either corn or flour tortillas, and each comes with rice and beans. The birria is buttery from hours of slow roasting, and these hefty tacos are full of meat. Stop by, or call in your order early—they open at 10am.


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