Juan Zaragoza began making a version of the Jaliscan goat-meat stew here in 2007. His son Jonathan has since joined the operation, and the two butcher the animals in house. To make the restaurant’s signature dish, they steam the goat, marinate it in a deeply flavored mole, and roast it. The rich, fragrant, fall-apart tender meat comes with fresh housemade tortillas, tomato consommé for dipping, and cilantro and onions. If you’d rather let the Zaragozas assemble your meal for you, order the birria tacos, or try the birria quesadillas, which add melted cheese to the mix. $12; $3.99/taco; 4852 S. Pulaski Rd., Archer Heights