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 ...

Anyone who knows their food probably understands that stews tends to taste in accordance to the meat it's cooked with. So, beef stew for instance tastes significantly different from chicken stew, fish ...

Nothing captures the florid heart of Fruitvale like the taste of goat-meat birria. Heady, with an edge of something like turpentine, goat has volatile oils every bit as pungent as rosemary branches, ...

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.

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 ...