Looks amazing!
I have actually started to make my own. It’s not that hard, and there is a huge flavor difference.
For example, we can’t get decent enchilada sauce up here. The stuff in the cans is miserable. And I like the beef flavored Texas style even if I’m making cheese enchiladas. So no other resort than making your own.
Any body doing decent cabrito?
Try a 90 to ten pecan:mesquite ratio. I think you might like it for shoulders.
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Nothing is cheap now. They used to throw oxtail out and it’s like 9 a pound here in nj…crazy!
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There’s two places that are close to me but haven’t been to, the one In The Houston Press and Casa de Leon, both on Longpoint.
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The Wifeacita’s mother made them when she was growing up in the Rio Grande Valley ten miles from Mexico.
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Baby goat and fresh gorditas. Doesn’t. Get. Much. Better.
So good. Deelishus.
Thank you.
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