Name: Birrieria Ocotlan
Address: 4007 E 106th St, Chicago, IL, 60617
Telephone: (773) 374-0384
Price range: $

Birrieria Ocotlan

Iconic/NotableEast Side · Mexican (Birria) Community-sourced, unverified

📍 4007 E 106th St, Chicago, IL 60617

Birrieria Ocotlan's East Side location on 106th Street has been the backup — and, during repairs, effectively the flagship — for a birria recipe the Reyes family traces back to 1926 in Ocotlan, Jalisco, where Andy Reyes' great-grandfather first worked out his version of the stewed goat dish.

A 1926 family birria recipe from Ocotlan, Jalisco, served as basically the restaurant's only dish after 50-plus years — goat or beef birria as a bowl with consome or stuffed into tacos — good enough to land on a 2024 New York Times list of the country's best Latino dishes.

Ramon Reyes brought it to Chicago in 1973 at a small diner on 87th and Commercial, and the family added this 106th Street spot in 1992; when building repairs shut down the original Commercial Avenue location in 2022, this East Side storefront is the one that stayed open and kept the recipe going. Fifty-plus years in, the menu is still basically one thing: birria, beef or goat, served as a bowl with consome and tortilla chips or stuffed into tacos with tongue or heart as the only real variations.

It's become well-known enough that a 2024 New York Times roundup named it among the country's best Latino dishes. There's no expanded menu to speak of and no need for one — the single dish is the whole point, the same way it's been since before most of the neighborhood's other restaurants existed.

Hours

Daily

hours vary by source (reported as roughly 8AM-8PM) -- call to confirm

📅 Reservations not available 🥡 Takeout unconfirmed 📞 (773) 374-0384

Amenities & accessibility

🚶Walk-in only, no reservations

❔Takeout: unverified

❔Wheelchair access: unverified

🙂Kid-friendly

Location

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Birrieria Ocotlan

Birrieria Ocotlan's East Side location on 106th Street has been the backup — and, during repairs, effectively the flagship — for a birria recipe the Reyes family traces back to 1926 in Ocotlan, Jalisco, where Andy Reyes' great-grandfather first worked out his version of the stewed goat dish.

Specials at Birrieria Ocotlan