Corpusfishing.com

Rudy · Posted: Fri Jan 14, 2011 11:47 pm Post subject:

LOL, I can see most of you all don't have a clue how real cabrito asado is cooked, asada style.

Al Horno, (in the oven) is OK, smoked does not cut it and takes the real flavor away. Stewed in blood is just not to my liking, "cabrito al sangria" or even the version called "Fritada" I hated that stuff!!! Old family tradition, so asada style is what suits me. I sure miss the days when I could walk 1/2 mile into Nuevo Laredo. have a roadside "Jarrito" beverage walk another 4 blocks then have a 1/2 head of cabrito "al horno" complete with brains, eyes and tongue..the cheek is the best and a rack of ribs ..asada. Ohhhhman, those were the days! Tecate, cabrito, guacamole, ayayaye!!

BTW, leave the kidneys in while you cook it. Laughing

Gordo · Posted: Sat Jan 15, 2011 1:21 am Post subject:

Best cabrito, El Rey Del Cabrito in Monterrey NL.
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There is no hunting like the hunting of man, and those who have hunted armed men long enough and liked it, never care for anything else thereafter.
Ernest Hemingway

ironmanstan · Posted: Sat Jan 15, 2011 7:07 am Post subject:

BUCKO · Posted: Sat Jan 15, 2011 7:23 am Post subject: cabrito

My wife informed that there is a place outside camptown, Pa. bradford co.
that are raising and selling goats for there meat.

frayed · Posted: Sat Jan 15, 2011 8:27 am Post subject:

Rudy has it right! Asada is the way to go and I totally agree on oven, blood and smoking methods as I've tried them all.

Like I said I haven't found good stuff here in corpus.

Anyway, here's the article that prompted my question.

http://www.examiner.com/lunch-in-houston/sylvia-s-enchilada-kitchen-at-woodway-to-host-cabrito-festival

Here's the menu:

http://www.sylviasenchiladakitchen.com/menus/menu.woodway.pdf

Expensive but I still want to try their version.
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Jeff

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