- For a goat kid to be termed a cabrito it must be an animal that has been raised solely on its mother’s milk.
- Cabrito is consumed primarily in Nuevo León and Coahuila.
Cabrito is one of the most representative dishes of northwest Mexico.
The cabrito is usually slaughtered for human consumption when it is 30 days old (just when it would be weaned).
Cabrito meat has high nutritional value. It has low levels of fats and cholesterol, while it contains iron, zinc, protein, calcium, potassium, as well as vitamins from the B group.
The origin of cabrito and its preparation dates to the first Jewish settlers who founded the state of Nuevo León.
Cabrito al pastor (shepherd-style kid) is the typical way of preparing this meat in Mexico, although there are other ways of cooking it: roasted or grilled cabrito, au jus, fritada (in a blood sauce), or with chile.
- Cabrito is usually slaughtered when it is 30 days old
- It is raised entirely on its mother’s milk
- Coahuila is the main producer of cabrito
- Two cabritos are born to each dairy goat
- The average annual goat production in Mexico is 8 million animals