Chicago restaurant's birria named one of best dishes in the U.S. by New York Times

CHICAGO (CBS) -- An authentic Mexican braised goat stew at a South Chicago restaurant has been named one of the country's best dishes of the year.

The New York Times named the birria consomé at Birriera Ocotlan, at 8726 S. Commerical Av., as one of "The 26 Best Dishes We Ate Across the U.S. in 2024."

"Diners crumble dried chile de árbol over their birria, taking comfort in the steam rising off their stew. As you reach for a tostadita, a server walks by and wordlessly tops off your bowl with consommé poured from a water pitcher. This is what mornings are like at Birrieria Ocotlan, where the aroma of braising goat has been wafting onto the South Chicago sidewalk since 1973," New York Times senior editor Brian Gallagher wrote.

Birria is a slow-cooked Mexican stew that originated in the state of Jalisco, and is typically made with goat or beef, marinated in adobo sauce.

Birriera Ocotlan also has a restaurant in the East Side neighborhood on the corner of 106th Street and Avenue B.

They also offer birria tacos and quesabirrias – a cross between a taco and a quesadilla.

You can find the New York Times' full list of best dishes of 2024 here.