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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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