Cabrito is the star at the only full-on Monterrey-style, goat-grilling specialist in the Dallas area. Stare through the glass kitchen wall at the massive pit, above which goat legs, shoulders and ribcages stand like planted flags, then feast on one of the cuts alongside charro beans and the restaurant’s excellent salsas. Few make-your-own-taco experiences in Dallas get as good as this. One portion of cabrito, with all the fixings that come with it, is enough to make one person full or to satisfy two people who’ve also shared an appetizer.
Top pick: Splurge on the whole goat for $235 (also available to go). If that’s a little too much food for your household, consider the spectacularly rich machitos — rolls of goat meat, fat and organs stuffed into the animal’s digestive tract and grilled until crispy.
The downside: There can be a wait for your goat meat, and the rest of the menu is there primarily as a distraction.
Fun fact: If you’re wondering why the dining room is a little strange, and why the kitchen has a glass wall partition, it’s because this space used to be a liquor store.