This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Cabrito" – news · newspapers · books · scholar · JSTOR (December 2015) (Learn how and when to remove this template message)
Cabritos
Cabritos

Cabrito (Spanish: [kaˈbɾito] (listen)) is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines.

Argentina

Cabrito is also a regional specialty of Córdoba Province in Argentina, especially the town of Quilino, which has a festival in its honour. "Chivito" differs from "cabrito" in that chivito is a slightly older animal with less tender meat. The chivito has already begun to eat solid foods, whereas the cabrito is still a suckling.

Mexico

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.

In northern Mexico, cabrito is cooked in a variety of ways:

Portugal and Brazil

In Portuguese, the name cabrito is used for a goat kid (not just roasted) in Northeast Region, Brazil, especially in the Sertão Nordestino and in Portugal. The goat being about 3 months old is slow-cooked over a charcoal fire for about eight hours, turning it every 15-20 minutes.

See also

References