Ali's dishes out smooth roti wrapping a seemingly endless supply of curried goat (warning: bone-in!) and cubes of soft potato.
Goat Pepper Soup: The goat is served in chunks, skin on and often curled, and is typically tough and chewy. Get ready for lots of spice.
Goat Tassot: served with rice and beans, fried plantains (like tostones), and pikil, a fruity hot sauce that tastes like Yucatan habanero salsa diluted with vinegar.
Service is slow but worth the wait for enormous servings of some of the city's best Caribean food.
The goat feast is three courses of differently prepared pieces of juicy goat meat, complete with savory and spicy sauces.
The goat massaman curry is rich with shallots, toasted coconut, and dry chili, with braised goat neck that actually melts in the mouth.
Cabrito a la Norterna: Tender but not stringy, the meat falls apart in large triangular chunks and is so moist and juicy that you'll quickly forget any bad curry goat you've ever had.
The Cabrito a la Norterna is tender but not stringy, the meat falls apart in large triangular chunks and is deliciously moist and juicy.
The goat here is in tender, moist shreds that are relatively mild as far as goat goes, but you might find yourself with a couple of gamey bites here and there.
Barbacoa: tender, moist shreds of goat that are relatively mild as far as goat goes, but you might find yourself with a couple of gamey bites here and there.
The barbacoa comes in tender, moist shreds that are relatively mild as far as goat goes, but you might find yourself with a couple of gamey bites here and there.
Consomme de Chivo: clean and full bodied, a squeeze of lime adds a tart spark, the onion and cilantro a welcome crunch.
Seco de Chivo: Served in all too shallow but radiant pool of its cooking liquids, the goat is fork-tender and gamey without much adulteration from spices.
The seco de chivo is served in all too shallow but radiant pool of its cooking liquids, the goat is fork-tender and gamey without much adulteration from spices.
The goat here, cut into boneless chunks, is used more to accent the dish than it is to drive it. While bigger chunks may give you a burst of gameiness, the flavor is more meaty and spice-driven.
Served in its own gravy, this tender goat’s gamey flavor mingles oh so delightfully with the warm spices and the humming burn of the chilies.
