Cabrito Steps Up Its Hearts-and-Parts Game


Cabritos chef David Schuttenberg tells us that about a month ago, the restaurant started getting whole animals from their butcher: Its the responsible thing to do to go local, sustainable, whole animal Thats why in addition to those off-the-menu goat-belly tacos, youll now see specials like a seared goats heart on the menu (its served over fideos) and a stuffed pigs foot that was inspired by the Au Pied de Cochon cookbook. Schuttenberg makes his stuffing from shank meat along with housemade chorizo, almonds, raisins, chile powder, and mescal then he slow-cooks the hoof and breads it. Only four orders are available on nights when its a special get there early tomorrow and you might get lucky.