Tacos de Cabrito y Machito El Lagunero
Taco restaurant · Muscoy ·
Spit-roasted young goat, machitos, and consomé tacos
Spit-roasted young goat, machitos, and consomé tacos
"Forced to close on June 15 despite plans to celebrate its third anniversary, this San Bernardino County street food operation serves traditional spit-roasted kid from Mexico’s Comarca Lagunera region." - Mona Holmes
"A Muscoy street food operation specializing in traditional spit-roasted kid from Mexico’s Comarca Lagunera region. The owners planned to celebrate their third anniversary but closed on Father’s Day after a lower-than-expected turnout amid ongoing ICE raids; owners Francisco Salinas and Vanessa Sánchez say ICE presence has made people afraid to go outside, prompting a temporary shutdown and serious concerns about the business’s financial viability and the community’s safety." - Bill Esparza
"It’s well worth the drive to the semi-rural town of Muscoy for the only Northern Mexican spit-roasted young goat in the state of California, prepared by Francisco Salinas and his wife Vanessa Sánchez. In front of a tire shop each Sunday morning, the couple serves spit-roasted cabrito that’s cooked in the tradition of Torreón, Coahuila, in the Lagunero region of Mexico. There’s also machitos, an intricate macrame of innards twisted around a metal rod and slowly cooked over fire, then chopped into bits for tacos. The spicy consomé, a rich broth dripping with smoky, gamey juices from the goat meat, is a must." - Bill Esparza
"It’s well worth the drive to the semi-rural town of Muscoy for the only northern-Mexican spit roasted young goat in the state of California, prepared by Francisco Salinas and his wife Vanessa Sánchez. In front of a tire shop each Sunday morning, the couple serves spit-roasted cabrito that’s cooked in the tradition of Torreón, Coahuila, in the Lagunero region of Mexico. There’s also machitos, an intricate macrame of innards twisted around a metal rod and slowly cooked over fire, then chopped into chunks and bits for making tacos. The spicy consomé, a rich broth dripping with smoky, gamey juices from the goat meat, is a must." - Bill Esparza
"I drove to Muscoy for a bowl of consomé de cabrito al pastor — a chile guajillo–forward broth with melted goat fat and chunks of cabrito, garnished with onions, cilantro, lime, and a transformative salsa macha of charred chile de árbol and chile oil — and enjoyed it with corn tortillas as a perfect northeastern-style meal." - Eater Staff
