PLATO GRANDE…LARGE PLATE
Tender, slow-cooked meat in rich, flavorful broth with aromatic spices.
Three generations of goat-and-beef birria, slow-cooked in the family tradition of Jalisco - now ladled hot in Chicago's Uptown.
Born of a Jalisco family recipe and carried north to Chicago, our birria is simmered from dawn in copper pots until the meat falls tender and the consommé runs deep and smoky. We season by instinct, ladle with pride, and serve every plate the way our grandparents taught us - generous, honest, and unmistakably homemade. Pull up a chair in Uptown and taste what patience makes.
Slow-cooked, cheese-pulled, and dunked in that golden consommé - here's what Uptown keeps coming back for.
Tender, slow-cooked meat in rich, flavorful broth with aromatic spices.
Tender birria-filled tacos with melted cheese, served in a crispy tortilla shell.
Tender birria and melted cheese enclosed in a golden, grilled tortilla.
Slow-cooked beef folded in a corn tortilla with melted cheese, seasoned with traditional spices.