Chefs to Watch 2018: Jonathan Zaragoza, Birrieria Zaragoza, Chicago

Amy Cavanaugh

Since it opened in 2007, Birrieria Zaragoza has been Chicago’s go-to place for goat—specifically birria, the stew made with roasted goat meat and a tomato-based consommé. But a few months ago, the restaurant was the setting for something decidedly ungoatlike—a Mexican vegetarian dinner hosted by Jonathan Zaragoza, the son of the restaurant’s founder, John Zaragoza. From a...