• 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).

No

Nutricional Value: 

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.

Preparation: 

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.

Basic Facts: 
  • 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
Regions: 
These are the states with the highest cabrito production during 2014:
1. Coahuila
2. San Luis Potosí
3. Baja California
4. Chihuahua
5. Tamaulipas
6. Nuevo León
7. Michoacán
8. Guanajuato
Season: 
In Mexico the local goat species reproduces from May to October. However, in zones of the country with dry climate, such as Sinaloa and Guerrero, they reproduce year round.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production

Sources: