This Logan Square birrieria is as bare-bones as they come, comprising a handful of booths and walls that are unembellished save for a banner depicting the Mexican city of Ocotlán. All the better to focus on the birria, we say—and it's a tasty one, with goat that's finely chopped and fairly lean. It's the broth that makes this birria unique, though; far thicker than most, with a rich brown hue and a mild, oniony flavor, it's more akin to a stew than a soup—making it an ideal choice for a chilly day. $8.
Mid-March cold fronts are a serious downer. But take heart: Spring's not far off, and until it shows, you can always warm your wind-battered soul with a bowl of steaming birria.
For the uninitiated, birria belongs, like pho, goulash or ramen, among the world's brothy wonders—dishes which, in their ability to cut through a chill or ease a hangover, seem at once meal and medicine. Associated primarily with the Mexican state of Jalisco, birria traditionally consists of goat (chivo) that's been slowly stewed or steamed, chopped and deposited in a bowl of consommé seasoned with drippings, chiles, tomatoes and spices. A basic selection of fixings—generally diced onions, cilantro and limes—is provided for DIY flavor tweaks, along with a stack of warm tortillas just waiting to be wrapped around hunks of chivo and dunked in consommé. Here are seven of the best birria specialists, or birrierias, in the city.