Our writer learns how to make cabrito, or roasted baby goat, from a Monterrey master.
All photos by Lydia Carey
It’s mid-morning in Monterrey, Mexico, when Humberto Villareal—“Beto”—picks me up, but it’s already blazing hot. The air-conditioning running, his car is laced with the smell of cigarettes, and his gravelly northern accent takes me a minute to get accustomed to. Beto is a friend of a friend and a local chef in Monterrey. Today, in the early spring heat, he’s going to teach me how to make cabrito, Monterrey’s most iconic dish of baby goat.
Cabrito has a long history in the cuisine of Nuevo León, the state of which Monterrey is the capital. The region’s earliest...Read More