Cabrito

Cabrito, a savory dish made from roasted young goat, holds a cherished place in various Iberian and Latin American cuisines. In Argentina, it is a celebrated regional specialty of the Córdoba Province, particularly in the town of Quilino, which honors it with an annual festival. If the goat is slightly older and its meat less tender, it is referred to as "chivito."

In Mexico, cabrito is a culinary highlight of Monterrey and the surrounding state of Nuevo León, with roots tracing back to Jewish culinary traditions. Mexican preparations include cabrito al pastor, cabrito al horno, cabrito en salsa, and cabrito en sangre, each offering a distinct and flavorful experience.

Portugal and Brazil also have their own interpretations of cabrito. In these countries, the dish typically involves slow-cooking a 3-month-old goat over a charcoal fire for about eight hours, with frequent turning to ensure it is cooked to perfection. This method is particularly popular in Brazil's Northeast Region and throughout Portugal, resulting in a tender and savory dish that is difficult to resist.