Photo by Leslie Berestein Rojas/KPCC
Cabrit fricassee at TiGeorge's with all the Caribbean fixings, May 2011
Goats are cute. And unfortunately for them, they are also tasty.
The beloved, beady-eyed petting zoo favorites are considered delectable in many parts of the world. This includes in much of Southern California, where Mexican bírria – a spicy and much-eaten goat stew– is hardly a rarity.
But there are less common goat delicacies in these parts that merit a try. Notably is a savory Hatian dish of marinated, slow-roasted goat, referred to there as cabrit or kabrit.
Hatian-style cabrit is very different from bírria, in which the goat meat is served with a spicy broth. But done right, no broth is needed, as the meat is delectably tender. Those who grew up with it sing its praises, although there are the inevitable goat-related childhood stories.
Gary Dauphin, a Los Angeles writer and director of new media for KCET, remembers his first goat dinner while visiting his grandmother: