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Los Angeles Tacos: Birria for the Hollywood Masses at Cactus Taqueria

Among the late-night Hollywood set, there's a quiet war being waged on the streets. As you pile out of whatever expensive social experiment you spent the evening in, do you choose tacos or bacon-wrapped hot dogs? Both are delicious, widely available and an essential source of Vitamin-Sober. But for all the consistent greasy goodness that a street dog provides, it is no match for the wondrous highs of a perfectly executed taco. Particularly if it's the birria taco from Cactus Taqueria on Vine.

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4 Comments | Posted by Farley Elliott, September 27, 2011 at 6:00 PM
Tagged: birria, goat, Hollywood, Los Angeles, Los Angeles tacos, tacos

Is Goat the Hot New Meat?

Recently we told you that 2011 is the year of lamb. Lamb prosciutto, smoked lamb belly, pickled lamb tongue. As lamb lovers, we have absolutely no problem with this. But that doesn't mean that goat can't sneak into the scene too. Goat meat is tasty, sustainable, lean, and of course nothing new. It's actually one of the most widely consumed meats on the planet, but as some have proclaimed, it's the next "it" meat.

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22 Comments | Posted by Erin Zimmer, July 6, 2011 at 10:00 AM
Tagged: goat, trends

Cook the Book: 'Goat: Meat, Milk, Cheese'

Now that you've had a chance to meet co-authors Mark Scarbrough and Bruce Weinstein, we are pleased to introduce their newly released cookbook, Goat: Meat, Milk, Cheese for this week's Cook the Book. As you might have surmised from the title, this is a guide to all things goaty, a comprehensive introduction to the world of goat derived goods. Recipes are divvied up into meat, milk and yogurt, and cheese chapters with sweet and savory preparations that highlight the versatility of the goat.

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202 Comments | Posted by Caroline Russock, May 2, 2011 at 1:00 PM
Tagged: Bruce Weinstein, Cook the Book, goat, Goat: Meat Milk Cheese, Mark Scarbrough

Meet & Eat: Mark Scarbrough, Cookbook Co-Author of 'Goat'

Nobody is really writing cookbooks like these Bruce Weinstein and Mark Scarbrough. Part field research report, part cookbook, and part personal food memoir, their cookbooks are approachable, delectable, and hilarious. Their most recent is Goat: Milk, Meat, and Cheese which will be our Cook the Book this week. Goat is actually the most widely eaten meat across the globe and in this book, the pair share recipes for everything from schwarma to goat cheese sheet cake with maple-goat cheese frosting. Recently, we talked to Scarbrough about how Goat came to be and his approach to meat eating.

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6 Comments | Posted by Tina Vasquez, May 2, 2011 at 10:15 AM
Tagged: goat, Meet and Eat

Adding Peanut Butter to Filipino Kaldereta

Kaldereta is a classic Filipino dish, and a favorite of home cooks who routinely put their own spin on the recipe. Who knew there was a popular variation using peanut butter?

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5 Comments | Posted by Lee Zalben, February 2, 2011 at 6:45 PM
Tagged: Filipino, goat, peanut butter, That's Nuts

Austin, Texas: Birria (Goat Meat) at El Borrego de Oro

Birrierias are Mexican taquerias that specialize in birria (goat meat). Until I moved to Austin, I had never been to one. But as soon as I arrived and started poking around, I heard about a little hole-in-the-wall called El Borrego de Oro ("The Lamb of Gold") that apparently served the best birria in town. With an extensive menu of traditional taqueria fare, El Borrego doesn't qualify as a true birrieria, but the goat tacos stand up to anything you'll find in the state of Texas.

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9 Comments | Posted by Citizen Taco, June 9, 2010 at 2:15 PM
Tagged: Austin, birria, El Borrego de Oro, goat, soup, tacos, Texas

Southern Foodways: Deke Baskin's Goat Roasts

Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in! Goat, anyone? Goat is gaining popularity in the South. Mild in flavor, low in cholesterol, and high in demand. Worldwide, goat meat accounts for 63 percent of all red meat consumption. Thanks to growing immigrant populations in the American South, it is easier to find now than even just ten years ago. Here in Mississippi, this emerging trend is actually a time-honored tradition. No one seems to know the origin of the practice, though the tie is likely to the Caribbean. Goat roasts have been...

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Post a Comment | Posted by Melissa Hall, September 14, 2007 at 3:30 PM
Tagged: goat, goat roasts, SFA column, Southern Foodways Alliance