If Xocome Antojeria in Archer Heights were a movie, then the protagonist would be the unbelievable masa, the base for the restaurant’s incredible tlacoyos, picaditas, enchiladas, and giant quesadillas. Of course, this also goes for their outstanding quesabirria tacos, which is made with juicy slow-roasted beef and handmade tortillas.

They reel you right in at Birrieria Zaragoza with the sight of a carving station and tortillas being pressed to order when you walk in the door. This Archer Heights restaurant specializes in goat birria served up Jalisco-style, an oven-based steaming method that creates tender meat that basically melts in your mouth. Grab a single quesabirria taco for $5, or a combo with two tacos and a side of brothy consomé and pickled vegetables for $13.50.

Great birria is everywhere. Taco trucks, food halls, and even (pause for dramatic effect)—gas stations. And that’s where you’ll find El Tragón Taqueria, a small Lincoln Park restaurant that shares a parking lot with a Mobil. There are lots of hits here, like their bistec taco and chilaquiles, but getting quesabirria with every visit is rule number one of our El Tragón Handbook. The tortilla is griddled perfectly with just enough crispiness to complement the buttery braised beef and cheese.

This casual Mexican spot in Humboldt Park specializes in birria, and it’s incredible. The braised meat comes with a flavorful red consomé, and some incredibly pliable handmade tortillas. And we especially appreciate these tortillas when used to build the delicious quesabirria. Each taco has a wonderful balance of juicy goat and cheese, and the tortillas can withstand repeated dunkings in the broth without disintegrating.

If La Luna’s bright orange exterior isn’t enough to catch your attention, the food here definitely will. This fun Mexican restaurant in Pilsen serves delicious enchiladas, flautas, and carne asada - but we’re here specifically to talk about their quesabirra. An order comes with three tacos that are stuffed full of shredded beef, lined with wonderfully caramelized cheese, and weigh about five pounds each. Plus, they’re served with a large order of consomé that you’ll want to eat with a spoon.

Taco Boom has two locations - a food truck parked at 47th & Keating, and a recently opened brick and mortar space in Lincoln Square. Whichever you decide to visit, you can count on eating some wonderful variations of birria tacos. Like the quesabirria, which is served almost like a quesadilla and filled with beef and melted cheese, and comes with a consomé that has a great amount of spicy heat. And the birria pizzadilla: A quesabirria that’s topped with a layer of caramelized panela cheese.

After a fire closed their Pilsen restaurant last summer, Jarabe is now operating out of Dr. Murphy’s Food Hall in Tri-Taylor. But you’ll still find wine and cream-colored heirloom corn lining the counter, which is used to make masa for their hand-pressed tortillas. The quesabirria tacos are rich, and their escabeche adds a brightly flavored crunch. Do yourself a favor and grab a few of their cochinita pibil tacos and a cucumber agua fresca while you’re here, too. You’ll be happy you did.

Tata’s Tacos in Portage Park describes their au-jus consommé as “down and dirty,” and I’m not ashamed to admit that’s how I looked after I finished eating them. Tata’s sears their tortillas in the consommé, which gives the tacos an extra flavor boost. Order the “Tijuana” - three shredded birria tacos for $16. In addition to the cheesy birria, they offer at least a dozen types of tacos, including The Tux, a seared scallop and ribeye taco, and the Jibarito which is served on a plantain tortilla.

A lively restaurant in Gage Park, I knew it was a good sign when I smelled white onions being grilled as soon as I walked in. Those onions gave El Asador’s quesabirria tacos the crunch that I want to go with a side of rich consomé. Their beef quesabirria is a new offering and can be ordered at both their 47th and 51st location. You can get the three or four taco quesabirria dinner - it comes with rice and beans, along with a side of cilantro, onion, and the consomé.

Some are new to this, but Birrieria Ocotlan is true to this. They’ve been serving birria (and now quesabirria tacos) since 1978. It’s a family recipe, and they like to keep things traditional with choices including beef and goat tacos. A “Combo Quesatacos″ includes three quesabirria tacos, beans, rice, a pop (yes, pop, not soda), and of course, a side of consomé.

Tacotlan in Hermosa really does birria, and they have a whole separate menu to prove it. That menu includes birria ramen, and even bizza (birria pizza), but I only had eyes for the quesabirria. Co-owner Jessica Perjes (and her father and co-owner Everado Macias) told me that Tacotlan is one of the first restaurants to introduce quesabirria to Chicago, and the proof is in the delicious taco. Theirs oozes chihuahua cheese and the side of consomé could be a dish by itself.

With a cilantro and onion-loaded au jus that tastes good enough to drink, it’s no wonder Birrieria El Texcal is a favorite in Albany Park. Birria options include two goat or lamb quesabirrias on either corn or flour tortillas, and each comes with rice and beans. The birria is buttery from hours of slow roasting, and these hefty tacos are full of meat. Stop by, or call in your order early - they open at 10am.

Things we love that are orange? Tang, the Reddit logo (no, it’s not red—look again), and the tacos at Quesabirria Jalisco in Pilsen. They’re orange by virtue of being doused in chili-laden consomé, layered with cheese, packed with juicy beef birria (or chicken, or shrimp), and perfectly crisped up on the grill. The tacos come with salsas, including a creamy and spicy “bussin sauce” that also happens to be orange.