Monterrey Cabrito Roasting Experience & Cooking Class

This hands-on cooking class is run by a local cabrito restaurant near the San Jerónimo area of Monterrey, Nuevo León, built around the region's signature roasted-goat dish. Over four hours, participants follow the full preparation process: a guided demonstration of butchering and skewering a cabrito, hands-on instruction in positioning and rotating the meat over an open flame for slow-roasting, and finally a sit-down meal of the finished cabrito with traditional Nuevo León sides such as frijoles, guacamole, and flour tortillas. The class is savory throughout, reflecting cabrito's place as the region's most iconic dish, with no dessert component built into the standard format. The price covers the full instructional session, all ingredients, use of equipment, and the complete meal at the end; it does not include additional drinks or transportation to the venue. Classes run in small groups so each participant gets time at the grill, with instruction typically offered in Spanish and English. Because the experience centers on goat meat prepared traditionally, dietary substitutions are limited, and the class is not well suited to vegetarian or vegan visitors.