Goat meat

Goat meat is a type of red meat obtained from adult goats, valued in various world cuisines for its intense flavor and firm texture. This meat has a notable nutritional profile, as it is low in saturated fat and cholesterol, and rich in high-quality protein, iron, and zinc, making it a healthy choice for balanced diets.

The use of goat meat has its origins in regions where goat farming is traditional, such as parts of Mexico, the Caribbean, North Africa, and some areas of the Mediterranean. In Latin American cuisine, especially in countries like Mexico, the Dominican Republic, and Colombia, goat meat is common in typical dishes such as roasted cabrito, guisado de chivo (goat stew), or birria.

Regarding its culinary properties, goat meat requires prolonged cooking to tenderize its muscle fibers, making it ideal for stews, braises, and slow-cooked preparations that allow its characteristic and deep flavor to develop.

Synonyms in Spanish from Latin America: chivo (used in Mexico, Colombia, Dominican Republic), cabrito (generally for young specimens), chiva, machaca (in some regions).