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This is a margarita mill with a difference; via reverent attention on the part of chef David Schuttenberg to the regional cuisines of Mexico. While the eponymous cabrito (baby goat) is not all that, the balance of the menu verges on the fantastic, including boat-size, handmade huaraches heaped with meat (or, for vegetarians, the rich black corn fungus huitaloche), roughage, and crema; double-tortilla tacos that don't pull their punches with such ingredients as tongue and chorizo, the latter manufactured on the premises; and beef short ribs in a brick-red mole. Don't miss the Baja-style fish taco, the best of its type in town. Naturally, for this type of joint, the alcohol menu is front and center, and the colorful premises promise a party vibe.