As a fellow chef in Canada I know would say; I have been “nose-down, tail up” busy, but I had a great experience a couple of nights ago here in Monterrey, Mexico that I had to take a moment and blog about.
My colleague and Mexican country manager Jaime took me to Restaurant Gran San Carlos. The specialty of the house? Cabrito or roasted baby goat. This is the specialty of Monterrey and the surrounding state of Nuevo Leon. At Restaurant Gran San Carlos they serve it al Pastor which is a method where the whole carcass is opened flat and impaled on a spit. The spit is then placed next to a bed of coals and roasted slowly. No seasoning is used other than the light scent it absorbs from the charcoal.
The meat from all areas of the goat is then served with tortillas, lime and salt as well as a homemade salsa made with the extremely spicy chili piquenos. We had offal wrapped in intestine then some of the leg and finally the equivalent of goat "ox tail" with some of the rear ribs attached. I was stuffed and very satisfied. We paired the cabrito with an Argentinean Malbec; not bad.
Below are some shots of the Cabrito and the chilies used in the salsa.
My colleague and Mexican country manager Jaime took me to Restaurant Gran San Carlos. The specialty of the house? Cabrito or roasted baby goat. This is the specialty of Monterrey and the surrounding state of Nuevo Leon. At Restaurant Gran San Carlos they serve it al Pastor which is a method where the whole carcass is opened flat and impaled on a spit. The spit is then placed next to a bed of coals and roasted slowly. No seasoning is used other than the light scent it absorbs from the charcoal.
The meat from all areas of the goat is then served with tortillas, lime and salt as well as a homemade salsa made with the extremely spicy chili piquenos. We had offal wrapped in intestine then some of the leg and finally the equivalent of goat "ox tail" with some of the rear ribs attached. I was stuffed and very satisfied. We paired the cabrito with an Argentinean Malbec; not bad.
Below are some shots of the Cabrito and the chilies used in the salsa.
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