Recent social media posts
09/10/2026
There is something grounding about a restaurant that has stayed in the same family for over 50 years. Birrieria Ocotlan was founded by Ramon Reyes, who brought his family recipe from Ocotlan, Jalisco, to Chicago. What started as one family is vision grew into a neighborhood institution that has fed the greater Chicago community through every season. ☎️ (773) 978-4881
09/10/2026
Cachete - braised beef cheek - is one of the most underrated cuts in Mexican cuisine. The cheek muscle works constantly throughout an animal's life, which means it is full of connective tissue that melts into silky, fork-tender bites when cooked slowly over low heat. Once someone tries it for the first time, it often becomes their go-to order.
09/07/2026
Labor Day is here and the birria 🌶️ is calling your name! Skip the grill drama this holiday and let Birrieria Ocotlan handle the feast - Chicago is original birria since 1973, slow-cooked 🔥 and dripping with rich consomé that hits different on a long weekend. Gather your crew, come hungry, and reward that hard-earned rest with quesabirria that is dangerously good. ☎️ Call us at (773) 978-4881 or visit us at 🌐 www.birrieriaocotlan.com - your Labor Day just got a whole lot tastier!
09/04/2026
Chicago has one of the most vibrant Mexican food communities in the Midwest. The South Side in particular has long been home to families who brought authentic regional recipes from states like Jalisco, Oaxaca, and Michoacán. That culinary heritage lives on in neighborhood restaurants that have been feeding generations of locals for decades.
09/04/2026
Ever wonder what makes quesabirria different from a regular taco? The tortilla is dipped in the fat from the birria broth before hitting the griddle, which creates that crispy, orange-tinted exterior. Then it is filled with tender braised meat and melted cheese - a texture and flavor combo that has won over food lovers everywhere.
09/02/2026
Birria is more than a dish - it is a tradition rooted in the state of Jalisco, Mexico. The preparation involves slow-cooking seasoned meat in a blend of dried chiles and spices until the broth becomes deep, rich, and aromatic. That slow process is what gives authentic birria its unmistakable depth of flavor.
09/01/2026
Fall is settling in across Chicago, and there is no better way to welcome the season change than with a warm bowl of consomé. As the air turns crisp and layers come back out, hearty, slow-cooked flavors feel right at home. Birrieria Ocotlan has been part of this city since 1973, and every fall feels like a reunion.
08/31/2026
August in Chicago tends to bring out the best of the city - outdoor energy, neighborhood gatherings, and a desire for bold, satisfying food that matches the intensity of summer. A bowl of birria has a way of anchoring a meal and turning an ordinary afternoon into a memorable one.
08/28/2026
Meet the kind of team member who arrives before sunrise and considers the morning prep ritual a point of pride. At a traditional birrieria, the first hours are the most important - that is when the broth develops, the flavors deepen, and the day is foundation is built. The early shift sets the tone for everything that follows.
08/27/2026
Restaurant industry data shows that family-owned independent restaurants have a much stronger connection to their local food culture than franchise establishments. Customers who frequent independent spots cite authenticity, consistency, and personal connection as the top reasons they return. Those qualities are built over decades, not quarters.
08/27/2026
A frequently asked question for anyone new to birria: what is the best way to eat it? Many regulars recommend starting with a bowl of consomé on its own to appreciate the broth, then moving on to tacos or a quesabirria dipped into that same consomé. There is no single right answer, which is part of the fun.
08/25/2026
The birria trend that swept social media in recent years introduced millions of people to quesabirria and consomé dipping. But for communities in Chicago is South Side, this was not a trend - it was simply Tuesday. Long-standing birrierias had been serving these dishes decades before they became viral content.
08/24/2026
Thinking about exploring traditional Mexican cuts for the first time? Labio - braised beef lip - is an underrated starting point. It is rich, unctuous, and deeply savory. Chopped finely and served on a corn tortilla with onion and cilantro, it shows exactly why nose-to-tail cooking has endured for generations. 🌐 birrieriaocotlan.com
08/22/2026
Over 50 years of serving Chicago means witnessing the city change block by block while some things stay beautifully constant - the smell of chile broth simmering, the sound of the griddle, and familiar faces coming back year after year. That kind of longevity does not happen by accident. 📍 8726 S Commercial Ave, Chicago, IL 60617
08/20/2026
Corazon - beef heart - has been a part of traditional Mexican taco culture for centuries. It is lean, slightly firm in texture, and deeply flavorful when properly seasoned and cooked. Like many offal cuts, it was historically a way to honor the whole animal and waste nothing, a practice still respected today.
08/19/2026
Authentic Mexican restaurants serving traditional regional dishes play an important role in preserving culinary heritage in cities far from their place of origin. Menus that include items like labio, corazon, and cachete keep alive cuts and preparations that have deep cultural meaning beyond just being food.
Address
4007 East 106th Street
Chicago, IL
60617
**Travel Directions to East 106th Street, Chicago**
**By Public Transport:**
1. **Train:** Take the Red Line train towards 95th/Dan Ryan. Transfer at the 95th/Dan Ryan station to the #34 South Michigan bus.
2. **Bus:** Board the #34 bus and ride it until you reach East 106th Street.
3. **Walking:** From the bus stop, walk a few blocks east to your destination.
**By Car:**
1. Start on I-90/I-94 (Dan Ryan Expressway) and head south.
2. Take exit 60A for 87th Street and turn left onto W 87th St.
3. Continue straight until you reach S Cottage Grove Ave, then turn right.
4. Follow S Cottage Grove Ave until you reach E 106th Street, then turn left.
5. Look for parking options nearby; street parking may be available.
**Parking:** There are usually street parking spots available in the area, but be sure to check for any parking restrictions or signs before leaving your vehicle.
Opening Hours
| Monday |
8am - 6pm |
| Tuesday |
8am - 6pm |
| Wednesday |
8am - 6pm |
| Thursday |
8am - 6pm |
| Friday |
8am - 6pm |
| Saturday |
8am - 6pm |
| Sunday |
8am - 6pm |
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What people say
Mexican restaurants are celebrated for their vibrant flavors, rich traditions, and the warmth of their culinary heritage. At Birrieria Ocotlan, LLC, located on East 106th Street in Chicago, this passion for authentic Mexican cuisine shines through in every dish.
With a chef boasting over a decade of experience, Birrieria Ocotlan offers an array of mouthwatering options that truly capture the essence of Mexican cooking. One standout dish is their Lengua, featuring tender beef tongue cooked to perfection—an absolute must-try for those seeking genuine flavors.
For those looking to indulge in something special, the restaurant's Quesabirria is a cheesy and meaty delight that has garnered rave reviews from patrons. Each bite is a testament to the skill and dedication that goes into crafting these beloved dishes.
Additionally, the Consomé served at Birrieria Ocotlan is another highlight that showcases the depth of flavor characteristic of traditional Mexican fare. This savory broth complements many dishes and enhances the overall dining experience.
Whether you're a long-time lover of Mexican cuisine or new to its delights, Birrieria Ocotlan promises an unforgettable culinary journey filled with authentic tastes and inviting aromas. Visit them today to savor these delicious offerings!
