Glossary C
Cabrito is a culinary term that refers to young, tender goat meat, particularly from a kid (young goat) that is typically three to five months old. This delicacy is enjoyed in various cuisines around the world and offers a unique flavor profile. In this article, we will explore the significance of Cabrito in gastronomy, its preparation, popular recipes, potential risks associated with its consumption, and its historical and legal context. Additionally, we will list some similar dishes from different cuisines.
Cabrito al Pastor refers to a Mexican dish made of a baby goat that is cooked over glowing coals in order to obtain crispiness. Cabrito al Pastor or roasted goat is served with guacamole, salsa, roasted onions and tortilla chips.
Cabrito al Pastor is one of the specialties of the Northern Region of Mexico which includes Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur.
Cacen gwaed gwyuuau refers to Welsh goose blood tart
Cachaca refers to a is a strong white Brazilian rum. It is also known as the Brazilian sugar-cane bndy that is used in the preparation of popular cocktail named "caipairinha"
Cachaça refers to the Brazilian sugarcane alcohol. It is referres to as the Brazilian "firewater" made from fermented sugarcane alcohol used in the popular drink Caipirinha; a Brazilian liquor made from distilled sugar cane juice
Cachaca is distilled in such a way that the scent of sugar cane and rum are retained. While rum is distilled from molasses, Cachaca is distilled directly from the juice of the unrefined sugar cane. Before distillation, the juice ferments in a wood or copper container for several weeks, and is then boiled down to a concentrate. It is one of the most popular drinks in Brazil, and is used to make caipirinha and batidas.
Cachaca is available all year-round and if not available, rum can be used as its substitute.