Birrieria Ocotlan • 1973

Ramon Reyes brought a family birria recipe from Ocotlán, Jalisco—one that dates back to 1926—when he opened this East Side outpost in 1992. Slow-cooked goat birria, simmered with cumin, garlic, and chocolate, arrives tender enough to melt in your mouth, served alongside rich consomé for dunking. The quesabirria tacos, available only on Thursdays, draw crowds who arrive early and wait willingly.