Dish

Seco de cabrito

Goat Stew

Seco de cabrito is a stew made with goat meat, cilantro, and beer. The dish is typically cooked slowly to allow the flavors to meld together. The goat meat adds a slightly gamey flavor to the dish, while the cilantro and beer provide a fresh and savory base. The dish is typically served with rice and beans to soak up the flavorful broth.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Stew

Origins and history

Seco de cabrito is a traditional Peruvian dish that has been enjoyed for generations. It is believed to have originated in the northern region of Peru, where goat meat is a common ingredient. The dish has since spread throughout the country and is now enjoyed in many different regions.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of seco de cabrito, with some recipes calling for the addition of potatoes or other vegetables. Some recipes also call for the use of different types of beer, such as dark beer or pilsner.

Presentation and garnishing

Seco de cabrito is typically served in a large, deep bowl with a generous amount of broth. The dish can be garnished with fresh cilantro or a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make the dish even more flavorful, try marinating the goat meat in beer and cilantro overnight before cooking. This will infuse the meat with even more flavor.