Search locations or food
OR
Sign up

Top 34 Goat Dishes in the World

Last update: Thu Feb 13 2025
VIEW MORE
01
Seco de cabrito
Ate it? Rate it
Wanna try?
Add to list

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings.


The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.

MOST ICONIC Seco de cabrito

1
2
3
02
Ate it? Rate it
Wanna try?
Add to list

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.

03

Stew

JALISCO, Mexico
4.4
Ate it? Rate it
Wanna try?
Add to list

Birria is a traditional, slow-cooked goat (although it can also be made with beef, lamb, mutton, or chicken) stew originating from the Mexican state of Jalisco. Colloquially, birria means mess, used in context to refer to anything of inferior quality, indicating the working-class origins of this humble dish.


The slow-cooking method ensures that the meat is extremely tender. Other ingredients in the stew include roasted chili peppers, garlic, cumin, bay leaves, and thyme. On street stands, known as birrierias, birria is served only in the mornings, since it has a reputation of being a great hangover cure. 

MOST ICONIC Birria

View more
1
2
3
4
5
04

Goat Dish

MONTERREY, Mexico
4.1
Ate it? Rate it
Wanna try?
Add to list

Cabrito is roasted goat kid, a specialty of the Mexican city of Monterrey. Apart from Mexico, the dish is also popular in Brazil, Argentina, Spain, and Portugal. Traditionally, goat kid should be no more than three weeks of age and it should never have been fed anything other than mother's milk.


Those predispositions are crucial for developing good flavors in the dish. There are numerous styles of cooking cabrito, such as cabrito al pastor (spit-roasted, no seasonings), cabrito al horno (oven-roasted), cabrito en sangre (braised in blood with offal and seasonings), and cabrito en salsa (braised in tomatoes with garlic, onions, and chilis).

MOST ICONIC Cabrito

View more
1
2
3
4
5
05

Stew

COIMBRA DISTRICT, Portugal and  one more region
4.1
Ate it? Rate it
Wanna try?
Add to list

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens.


There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra. 

MOST ICONIC Chanfana

1
06

Stew

SANTA ELENA PROVINCE, Ecuador
4.1
Ate it? Rate it
Wanna try?
Add to list

Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chivo was made with chicha, a type of corn beverage, but today, it is more commonly prepared with beer and fruit juices in order to give more flavors to the stew.

07

Stew

DOMINICAN REPUBLIC
3.9
Ate it? Rate it
Wanna try?
Add to list

Chivo guisado is a Dominican goat stew. It is usually prepared with pieces of goat meat, onions, bitter oranges, garlic, and tomatoes, while the secrets to this delicacy are wild oregano and Scotch bonnet peppers. Local goats feed on wild oregano, which is the reason for great flavors of chivo guisado.


It is recommended to serve this tender and flavorful stew with chenchén (cracked corn pilaf), which is another delicacy from this country.

MOST ICONIC Chivo guisado

1
08

Stew

SURAKARTA, Indonesia
3.7
Ate it? Rate it
Wanna try?
Add to list

This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had some meat attached to them.


The bones are cooked in a thin, coconut-milk-based broth that is enriched with various herbs and spices such as turmeric, galangal, lemongrass, cumin, coriander, garlic, and onions, while some establishments also may include the addition of goat innards. 

MOST ICONIC Tengkleng

View more
1
2
3
4
5
09

Goat Dish

BITLIS PROVINCE, Turkiye
3.7
Ate it? Rate it
Wanna try?
Add to list

Büryan kebabı is a meat dish prepared by cooking a whole goat or lamb in a deep well over a wood fire. The well is covered with a lid and sealed with mud or ash so the meat cooks and steams simultaneously. There are two kinds of büryan kebab: Bitlis büryan kebabı from the Bitlis province and Siirt büryan kebabı from the city of Siirt.


The former is made with a male goat, while the latter can be made with a goat or lamb. The meat is either placed in a cauldron with water or hung and then positioned in the well. As far as seasoning, only rock salt is used. The cooked meat is served atop pita bread, and when ordering, one can choose between bone-in and boneless meat and between fatty and lean meat.

10

Stew

AMORGOS, Greece
3.6
Ate it? Rate it
Wanna try?
Add to list

Patatato is a signature specialty of the Greek island of Amorgos, in the Aegean Sea. This dish is a combination of meat and potatoes which are cooked slowly in a rich tomato sauce with onions, garlic, olive oil, and red or white wine. Goat or kid meat is the usual choice of meat for this specialty, although a combination of kid, lamb, and beef or veal may also be used.


The dish is characterized by an intense aroma and flavor due to the use of aromatic spices such as cinnamon, allspice, cloves, and pepper. Traditionally, this delicacy is prepared and served on special occasions such as weddings, fairs, and religious festivals that are celebrated on the island. 
11
Goat Dish
SERTÃ, Portugal
3.1
12
13
14
15
16
Goat Dish
RHODES ISLAND, Greece
n/a
17
18
Goat Dish
PROVINCE OF MÁLAGA, Spain
n/a
19
20
Stew
GRANADA, Spain
n/a
21
22
23
Lamb Dish
KALYMNOS, Greece
n/a
24
25
Lamb Dish
KARPATHOS, Greece
n/a
26
Goat Dish
NINH BÌNH PROVINCE, Vietnam
n/a
27
28
29
Stew
SOUTH AFRICA
n/a
30
Goat Dish
PROVINCE OF TERAMO, Italy
n/a
31
32
Stew
OAXACA, Mexico
n/a
33
34

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.