I finally broke down and tried cabrito (baby goat) tonight. It is a regional specialty of the city of Monterrey, Mexico, and the surrounding state of Nuevo Leon, based on the Jewish cuisine of the founders of the city. Apparently, it is slow cooked over a charcoal fire for about 8 hours, turning it every 15- 20 minutes.
I pass the restaurant El Rey de Cabrito, in downtown Monterrey, every time I go to the market. It is a huge tourist spot. I've been avoiding the eating of the baby goat since I moved here two years ago, but Rosa's cousin, Angela, who is here to help when the new baby is born, decided to prepare an ENTIRE BABY GOAT last night. Today, she graciously invited us to try her delicious, um, meal.
I thought it tasted like putrid, slimy chicken, but that's just me. Has anyone else ever tried it?
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