FishingBanter - View Single Post

**[email protected]** · April 19th, 2008, 03:20 PM posted to rec.outdoors.fishing.fly

On Sat, 19 Apr 2008 03:16:47 -0700 (PDT), wrote:

On Apr 18, 9:27*am, wrote:
On Fri, 18 Apr 2008 15:07:23 GMT, "Larry L"

wrote:
I stopped on the same bike
ride yesterday and chatted with a woman about her goats ( lots of goats
around here, more and more each year ) and she was telling me goat meat is
available there ... I've never tried it ... kinda scary thinking what I
might actually end up with shopping for goat meat in a language I can't
really speak ... ah life's little adventures G

FWIW, there's a BIG difference between _goat_ (as in "old") and cabrito
(kid, young goat) - sorta like lamb vs mutton. *I like cabrito and lamb,
not so much goat and mutton. *Both can be had in a number of
cultures/cuisines and most variants can be had all over the US, most
readily found, IME, in Mexican (cabrito) and Jamaican (jerk goat, etc.)
restaurants, and as Brazilian restaurants become more popular, you might
find it there. *Unless you like organ meats, stay away from any Mexican
cabrito "stews" - they don't all contain such, but some do, and until
you know what's what... *IAC, and IMO, cabrito "al pastor" (grilled,
BBQ) is best anyway.

TC,
R

I don't see cabrito on the Mexican menues up here, not even much in
the Yakima Valley. You do see a hell of a lot more goat being raised
on the latino mini-farms. What is more available, but often not on the
written menu is "barrego," generally cooked till its falling off the
bone.

Dave

I have seen a number of places where they only do it on particular days.
It also may be unavailable due to a lack of potential sales rather than
a lack of familiarity or desire - ask around. Obviously, it isn't
something that can be "made to order" like much of the typical "Mexican"
menu in the US (I realize things like "refried" beans, etc. can't be
"made to order" either, but such is not quite the same as cabrito) and
as such, it might not be something they feel they can sell out each day
or even once a week. Again, I'd ask around.

It's pretty common in the US southwest, esp. Texas, and in Florida,
there are both Pan-American and Jamaican/"Island" sources (both kid and
goat), as there are in the urban NE. I'd suspect, but don't know or
care to find out, that California is probably similar, esp. from Mexican
sources. IAC, if you wish to try it, can't find it locally, but have a
grill, it isn't all that difficult. If you've done a roast
(butterflied) piglet or even a whole split and grilled bird, you're good
to go.

TC,
R