cabrito

Kiko Guerra’s Cabrito al Pastor Recipe

July 10, 2014 | By Kiko Guerra

Kiko Guerra has been honing his cabrito-cooking technique for about 20 years. He learned his method as a boy, when he would watch the cowboys who barbecued cabrito on his family’s ranch. Kiko says it takes observation and practice to learn how to cook cabrito correctly and to avoid under- or over-cooking the meat, especially given the inconsistencies of cooking with mesquite coals, the weather, and varying sizes of kid goats. In South Texas, one common place to get kid goats is at flea markets, where farmers will sell them either live or slaughtered.

The June 2024 cover of Texas Highways: Treasures from the Coast

Get the Magazine

Save up to 62% off the cover price

Subscribe

Sign Up for Our Newsletters

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.