I have always said that like its people, Mexican food is mestizo- an amalgam of ingredients transformed by fire and knife into colorful, flavorful, complex creations. Dishes are particularly hyperlocal. They vary quite a bit even within one state, and incorporate anything from vegetables and cacti to meats and insects.
In Monterrey, Mexico’s most important city to the north, the mix of European, indigenous and Middle Eastern cultures have blended into rustic delicacies such as their famous Cabrito Asado (roasted baby goat). Usually served with tacos and salsa, the meat is braised over wood or coals, and basted with a mixture of lime juice, garlic, onion, sugar and even beer.
A must try if you visit Monterrey, you should have no problem finding it- here, large skewers with cabritos leaning against windows are quite a common sight.