Cabrito is the Mexican meat dish made from young goat, often served in Tex-Mex restaurants.
The word cabrito means “young goat” in Spanish. The meat is commonly roasted or cooked over a fire, and it may be seasoned simply so that the flavor of the goat remains prominent. Regional preparations can include grilling, spit-roasting, or braising.
Cabrito is strongly associated with northern Mexico, especially the state of Nuevo León and the city of Monterrey. Its presence in Texas reflects the longstanding culinary exchange across the U.S.–Mexico border.
Cabrito is sometimes confused with barbacoa, but the terms describe different traditions. Barbacoa generally refers to a slow-cooking method and can use several meats, while cabrito identifies the animal and its age.