Tacos come in many regional variations, and if you’re a fan of Mexico’s popular comfort food, you may be familiar with the version called birria that’s been all the rage in the United States for the ...

Birria is a dish from the Mexican state of Jalisco, most often made with stewed or roasted goat It can be served dry, lightly sauced or in a chile-spiked goat broth as a stew There are several ...

This stew easily adapts to the slow cooker; halve the amount of oregano. 2 pounds boneless goat, cubed 2 medium onions, chopped 3 tablespoons butter 1 garlic clove, minced 1 tablespoon chopped parsley ...

I remember the first time I had birria in the city of Guadalajara. I was only seven and wasn’t much of a meat eater. Without asking for it, a bowl of spicy greasy red soup with chunks of shredded goat ...

Joan Nyakairu Dolinshek lives in Rochester Hills with her husband, John, and their son, Elijah Kwezi but hails from Fort Portal, Uganda, where her father manages the family tea estate. Joan comes by ...

Join Rawlston Williams in his home kitchen as he makes braised goat with dasheen (taro root) and callaloo. The cubed goat is soaked in a mixture of baking soda and water and marinated before braising ...

As the host of the Goats and Soda blog, I wanted to learn a little bit more about goats. At the top of my list: How do you cook goat meat? You gotta break down that meat, and you got to give it love.

Every Tuesday, the folks at Tap Tap head out to the airport to pick up their 200 pounds of fresh goat from California. That’s a lot of goat meat to go through in a week, but kabrit nan sos, or goat ...