In the state of Nuevo León in the North of Mexico where We are from, the regional dish is a milk fed goat (cabrito al pastor) grilled in wood and is pretty tasty. I wanted to compare, knowing that the region’s dish (Lechazo) is baby lamb. Although very similar, Lechazo to my surprise, was superior in taste. Cabrito is drier since it is cooked hanged in a crucified manner while Lechazo is cooked in a wood pit in a casserole. We loved this place, the salad although simple, was super fresh and organic. Pair it with a simple young Tempranillo from the Ribera del Duero, to much flavor, no need to spend big money on a Reserva or grand reserva.
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