History
of El Cabrito Restaurant
In 1973, El Cabrito Restaurant established itself
in the “Golden Zone” of Acapulco on
Avenue Costera Miguel Aléman, #1480, and
at the same time, modified its original menu with
the intention of serving dishes more representative
of the different regions of the Mexican Republic,
thus becoming one of the most diverse and complete
menus around.
El Cabrito’s menu now includes: “La
Birria” from Jálisco; “Pescado
a la Veracruzana” from Veracruz; from Guerrero,
“Ceviche Acapulqueño y Pescado a la
Diabla”; “Mole Negro” from Oaxaca;
from Sonora, “la Machaca con Huevo”
with flour tortillas (introduced in Guerrero by
El Cabrito). Also, we should not forget to mention,
“la Tampiqueña de Filete” from
Tamaulipas (with the original recipe from Don José
Inés Loredo); from Monterrey, Nuevo León,
(the specialty of the house) “Cabrito al Pastor”
(ideally accompanied by “frijoles charros”).
