The first time I ate cabrito was at El Ranchito, a glorious palace of Mexican food specializing in Comida Norteña (that is, the regional dishes of northern Mexico) located on Oak Cliff's Jefferson Boulevard.
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Serenaded by the sweet sound of not one but two mariachi bands and bolstered by a few cold Dos Equis, I brazenly tore a fatty chunk of meat off the mini-goat carcass splayed on the parrilla (that's a flat grill used for cooking all sorts of tasty meats, gringo) in the middle of the table and tucked it into a warm flour tortilla with grilled onions, guac and pico.
The baby goat was rich and tender, less gamey than lamb but exponentially more flavorful than chicken, with a touch of smoky flavor from the grill. In a word, delicious.
My date and I may or may not have rock-paper-scissored over who got to eat the tail.
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