Whenever I visit Mexico one of the first things I do is stop at a restaurant and eat a plate of birria, goat meat stew served with salsa, lime and onions. In Mexico, and in many Latin American countries, consuming goat meat is common place but it has yet to catch on here in the states but the growing diverse communities of the state of California and the rest of the U.S. is starting to change that.

The demand for goat meat in the U.S. is increasing due to the demand by Latinos, Muslim and Asian communities. Haitians for example prepare their goat meat specialty called Cabrit Fricasse, with tomato paste, garlic, bell pepper and lime. Just the name sounds delcious.

Who would’ve known that a food that many Latinos love can be healthy. Even Whole Foods is catching on this hot commodity and selling the meat in some of their stores.

A 3-ounce serving of roasted goat has about the same calories as an equivalent portion of chicken, but almost a gram less fat. It has the same amount of protein as beef, and about 10% more iron.

Via / LA Times