Market Stall · Goat in Coconut Sauce
Chivo en Coco
🐐
Photo coming soon
The dish exists because of geography as much as taste — the Paraguaná Peninsula in Falcón is so dry that goats, not cattle, became the region's main livestock, which is why goat rather than beef ended up in the coconut sauce.
Goat meat is browned and then stewed slowly in coconut milk with garlic, onion, and peppers until tender. Market stalls in Coro and around the Paraguaná Peninsula sell it by the plate with rice or fried plantain.
Why it's made this way: Falcón's arid, semi-desert peninsula supports goat herding far better than cattle, making goat the region's default meat and this coconut stew its best-known specialty.
More from Venezuela
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.