Many years ago, I took a summer session at the Tech and was introduced to cabrito.
Seating at El Tio’s was outdoors, with an open fire grilling the ribs.
When the cook determined the meat was done, two young kitchen helpers lifted the carcass off the fire and fired up a nearby band saw, slicing off big chucks for the patrons.
It was quite an experience...
Oh yea. Nothing like building a taco with cabrito with some pico de gallo and guacamole. Add a cold Pacifico and it is a little bit of heaven on earth!