El libro se compone de textos y recetas relacionados con el cabrito en México, animal común en la Mixteca, el norte y el Bajío del país. En estas regiones existe toda una cultura culinaria en torno a este noble animal, de allí su importancia de dedicarle un libro. En los textos se plasman vivencias del autor y de varios expertos (caprinocultores, historiadores, cronistas y chefs) que relatan de manera amena datos relevantes del cabrito en México mediante relatos, entrevistas y reportajes: historia; consumo del ganado caprino; preparaciones regionales, como birria, barbacoa o chivo tapeado, así como la trayectoria de algunos restaurantes mexicanos que han hecho de este ingrediente su protagonista. The book consists of texts and recipes related to the goat in Mexico, a common animal in the Mixteca, the north and the Baj̕o of the country. In these regions there is a whole culinary culture around this noble animal, hence the importance of dedicating a book to it. The texts reflect the experiences of the author and various experts (goat farmers, historians, chroniclers and chefs) who relate in an entertaining way relevant data of the kid in Mexico through stories, interviews and reports: history; consumption of goats; regional preparations, such as birria, barbecue or goat tapas, as well as the history of some Mexican restaurants that have made this ingredient their protagonist.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.