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BIRRIABirria hails from the Mexican state of Jalisco, where it�s made with goat, lamb or offal from either, but in Chicago you�ll usually only find goat. The meat is rubbed with chilies and spices, dropped into a barbecue pit and left to slow-cook. The juices collect in a bowl set under the meat and are mixed back in or served as a consomm�. Obviously, most Chicago birrierias don�t dig barbecue pits. But by letting the meat cook slowly on a low heat, they achieve birria�s soft texture and nuanced flavor.Ingredients Braised goat or lamb (usually goat), chopped cilantro and onions, salsa verde, lime wedges, crumbled dry chilies (optional)Great examples Birrieria Ocotlan (4007 E 106th St, 773-374-0384), Birrieria Reyes de Ocotlan (1322 W 18th St, 312-733-2613), Birrieria Zaragoza (4852 S Pulaski Rd, 773-523-3700).�David Tamarkin