This family-owned gem only serves organic goat. You may request small or large and on or off the bone. We say ‘bone in’ to get all the flavour from this 150-year-old recipe, where the goat is steamed for 6 hours before being rubbed with 11 herbs and spices, ancho chile, and red mole sauce, and then roasted to perfection. Chicago taquerias use mostly factory-made tortillas, but here they are made in-house. The house-made fire-roasted tomato salsa completes what is really an exceptional experience that could stand up to the best of the Mexico motherland itself.
