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