Filed Under: [ Art y Culture ] [ Food ] [ Hispanic News ]
Knowledge is Power!
“From North Texas to Central America, a slow-cooked cabrito (baby goat) is worthy of a quest. But living in the city, it’s hard to find the most celebrated cabrito preparation: steamed and smoked in an earthen pit until it’s falling-off-the-bone tender. No wonder it’s scarce.
Who’s going to dig a hole in the yard for the occasional cabrito feast? Who has a day to tend to the coals and steam? If a rancher friend comes to mind, finagle an invitation to his next cabrito party, pronto.”
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