Goat in Chile Marinade, Pit-Barbecue Style

Barbacoa de Cabrito

Preparation info
  • 8 to 10

    servings (more for the lamb version)
    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

The preceding Barbacoa de Carnero con Masita is an example of a simply flavored barbecue where the meat juices themselves predominate. Another approach is to let the meat absorb an adobo, a fragrant, spicy marinade of dried chiles and other seasonings. This goat barbecue typifies the second kind.

I watched Zoyla Mendoza make the dish in her village, Teotitlán del Valle. Though she and her family can well afford to eat meat, they usually save it for special oc