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{{short description|Spanish and Portuguese for roast goat kid}}
{{more citations needed|date=March 2023}}
[[Image:Cabritos in Monterrey.jpg|thumb|Cabritos]]

'''Cabrito''' ({{IPA|es|kaˈβɾito|lang|Cabrito.ogg}}) is the name in both Spanish and Portuguese for [[Roasting|roast]] [[Goat meat|goat]] kid in various Iberian and Latin American cuisines.

==Argentina==
Cabrito is also a regional specialty of [[Córdoba Province (Argentina)|Córdoba Province]] in [[Argentina]], especially the town of [[:es:Quilino|Quilino]], which has a [[festival]] in its honour. "Chivito" differs from "cabrito" in that [[chivito]] is a slightly older animal with less tender meat. The chivito has already begun to eat solid foods, whereas the cabrito is still a suckling.<ref>{{Cite web |title=Taco Chronicles Episode 3 - Google Search |url=https://www.google.com/search?kgmid=/g/11ljtjz4s8&hl=en-US&q=Episode+3 |access-date=2023-03-04 |website=www.google.com}}</ref>

==Mexico==
It is a regional specialty of the city of [[Monterrey]], [[Mexico]], and the surrounding state of [[Nuevo Leon]], based on the [[Jewish cuisine]] of the founders of the city.

In northern Mexico, cabrito is cooked in a variety of ways:

* ''[[:es:Cabrito al pastor|Cabrito al pastor]]'': The best-known and perhaps most popular form. The whole carcass is opened flat and impaled on a [[Rotisserie|spit]]. The spit is then placed next to a bed of glowing embers and roasted slowly in the open air without [[seasoning]]s other than the light scent it will absorb from the slow-burning charcoal.
* ''Cabrito al horno'' ([[oven]]-roasted cabrito): Toasted slowly in an oven at low temperatures. A number of variants of this preparation have emerged, including some very elaborate processes that involve applying seasonings and covering the cooking meat at specific times to produce a tasty and juicy treat.
* ''Cabrito en salsa'' (cabrito in [[sauce]]): The animal is cut into portions, [[Browning (partial cooking)|browned]] in [[oil]] and [[Braising|braised]] in a [[Tomato sauce|tomato-based sauce]] with [[onion]]s, [[garlic]] and [[Chili pepper|green chilies]], and other seasonings until tender.
* ''Cabrito en sangre'' (cabrito in [[blood]]), sometimes ''fritada de cabrito'': A less common preparation in which the blood of the animal is collected when it is [[Animal slaughter|slaughtered]] and it becomes the basis for the sauce that the goat is braised in, along with the animal's [[liver]], [[kidney]]s, and [[heart]], and other seasonings. The end product is tender cabrito in a rich, very dark sauce.

==Portugal and Brazil==
In Portuguese, the name ''cabrito'' is used for a goat kid (not just roasted) in [[Northeast Region, Brazil]], especially in the [[Sertão Nordestino]] and in Portugal. The goat being about 3 months old is slow-cooked over a [[charcoal]] fire for about eight hours, turning it every 15-20 [[minute]]s. In certain parts of Portugal, ''cabrito'' dishes are traditionally served on special ceremonies, namely on [[Wedding|weddings]] and [[Christmas]].<ref>{{Cite journal |last=Nunes |first=Naidea |date=2019 |title=A identidade sociocultural e linguística madeirense através da memória da 'Festa' e dos arraiais religiosos e populares no contexto das mobilidades e do turismo |url=https://repositorio.ul.pt/handle/10451/42061 |journal=Memória e Identidade Insular: Religiosidade, Festividades e Turismo nos Arquipélagos da Madeira e Açores |pages=337–356}}</ref><ref>{{Cite web |title=Os alimentos nos rituais familiares portugueses (1850-1950) |url=https://scholar.googleusercontent.com/scholar?q=cache:8H5VntvPZaoJ:scholar.google.com/+cabrito+assado+natal&hl=en&as_sdt=0,5 |access-date=2024-11-02 |website=scholar.googleusercontent.com}}</ref>



==See also==
{{portal|food}}
* [[List of goat dishes]]
* [[List of Mexican dishes]]

==References==
{{reflist}}

{{Mexican cuisine|state=collapsed}}

[[Category:Argentine cuisine]]
[[Category:Brazilian cuisine]]
[[Category:Mexican cuisine]]
[[Category:Cuisine of Nuevo León]]
[[Category:Goat dishes]]
[[Category:Meat]]

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