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History
of El Cabrito Restaurant
In
1973, El Cabrito Restaurant established itself in
the “Golden Zone” of Acapulco on Avenue
Costera Miguel Alemán, #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 Jalisco; “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”).
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