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Cabrito at Oven

Great Cabrito way to get cooked, and the most traditional
Total Time 1 hr 30 mins
Servings 4 people


  • 2-3 pieces Cabrito
  • 1-3 pieces Potatoes
  • 2 ripe Tomatoes
  • 1 pieces Onion
  • 4 Garlic Cloves
  • 1 Lemon
  • 1 Glass Wine
  • Olive Oil
  • 1 pieces Green Bell Pepper
  • Parsley
  • Salt
  • Grounded Pepper


  • Turn oven up to 180°C (356°F)
  • On a oven bowl place the pieces of cabrito, gently add the ingredients
  • Potatoes and pimiento should be cut in big pieces, garlic in slices and the tomatoes should be placed uncut.
  • Pour over the cabrito the lemon juice, glass of wine and olive oil.
  • Then sprinkle the black pepper, salt and parsley.
  • Put inside oven if necessary add water and turn around after 45 minutes

Cabrito at Grill

This is the most iconic way to cook Cabrito
Total Time 3 hrs
Servings 8 people


  • 1 Full Cabrito or 6-cut way
  • 1 Kusher Salt
  • 1 Ground Black Pepper


  • If cabrito is frozen, unfroze the pieces under water for 1 hr. or just let it unfroze at room temperature.
  • Put on the grill 20 cms. of coal under mild fire
  • If goat is too large for your grill, cut it in half across the backbone at the top of its rear legs to create two halves.
  • Season with salt and pepper.
  • Move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill.
  • Turn regularly.

Cabrito in Salsa

One of the mexicans favorite
Total Time 1 hr 40 mins
Servings 4 people


  • 1 piece Cabrito
  • 2 pieces Bell Peppers
  • 5 pieces Tomatoes
  • 1 piece Onion
  • Garlic
  • Thyme
  • Cumin
  • Black Pepper
  • Salt
  • Oil


  • Cut Cabrito in little pieces
  • Fry the pieces with oil
  • Add the onion and salt
  • Add tomatoes (2) and bell peppers cuted in pieces, then add the thyme, black pepper and cumin.
  • On a blender put 3 tomatoes with water and blend them.
  • Until the onion has a brownish appearance add, the blended tomatoes.
  • Let the cabrito cook at fire level high on the stove and mix regularly.

Goat Casserole


  • 600 gr Diced Goat meat
  • 1 pc Onion Chopped
  • 4 pc Garlic Cloves
  • 1 cup Beef Stock
  • 1 cup Red Wine
  • 400 gr Can Diced Tomatoes
  • 4 sprigs Fresh Oregano
  • 1 Large Zuchinni (Chopped)
  • 2 finger Eggplants
  • 1 Red Capsicum (Seeded and Chopped)
  • 2 tbsp Chopped Flat Leaf Parsley
  • Salt & Pepper


  • Heat a large casserole dish over medium high heat. Brown the goat meat in batches in a little olive oil. Set aside.
  • Add a little more oil to the pan and cook the onion and garlic until starting to soften. Return the meat to the pan, along with the stock, wine, canned tomatoes and oregano
  • Bring to the boil then turn down the heat to a low simmer and cook slowly for 1 ½ hours. Add the zucchini, eggplant and capsicum and continue cooking for another 30 minutes.
  • Season and add the parsley. Serve with crusty rustic bread and risoni.