Halloween's Wicked Wear
October, 2011
Despite being a food staple worldwide, goat meat is Just now making its way onto American plates—especially at more inventive urban eateries and locally sourced farm-to-table restaurants. Even among locavores, however, the name is obscured—usually listed as chevon or cabrito—so as not to arouse suspicion. Below, a trio of chefs fluent in goat share how they prepare it."Basically it means roast goat," says Rene Ortiz (pictured above), the executive chef at La Condesa in Austin. "A...
