Today's cabrito is prepared in many ways following diverse recipes with many different added ingredients. In many cases, market goats today are older and larger than true cabritos. Chivon may be a goat from 48 to 60 pounds and 6 to 9 months of age with almost the entire animal being expected to serve the table. Traditionally, on the day of the pachanga, several cabritos are slaughtered in the very early morning hours. Of course, there are many other dishes, and goat meat is prepared in many different ways with eaach family adding its own ingredients to a recipe.
Women are often the cooks, but men also have their own style and prepare some delicious dishes.
Palatability and Calories Panel taste tests rate cabrito and young chivon Spanish goats as being much more acceptable in overall satisfaction than slightly more mature prok, lamb and beef carcasses. Older goats are generally tougher and less palaataable. Tast tests also indicate that goat meat is unique and in not interchangeable with meat from other species. A goat carcass contains bone, muscle and fat. Goat muscle meat is the equivalent in caloric value to chicken and has 94 fewer calories than beef per serving.