Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Cabrito Pays High-End Homage to Mexican Street Fare
By
Joe DiStefano
Published May 16, 2008
Modified May 16, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
View all 6
By
Joe DiStefano
Published May 16, 2008
Modified May 16, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
There’s been a lot of snarky ink spilled about how fast the ill-fated BarFry transformed into Cabrito. As is the case with many restaurants that fall under the scrutiny of bloggers, this new Mexican spot helmed by Dave Schuttenberg, whose pedigree includes stints at Fatty Crab and Craft, has already had the viability of its concept questioned. Blogger blathering aside, an initial visit shows Cabrito to be a high-end homage to a broad swath of Mexican food ranging from Pueblan street snacks like cemitas, tacos and huaraches, to the clearly American fish taco.
Schuttenberg transforms the taqueria staple of carnitas, or braised and roasted pork, into a religious experience thanks to confitting heritage pork shoulder for 17 hours in lard. Slow cooking also plays a major part in the eponymous signature dish. Depending on the cut, the young goat cooks from a little over three hours for a rack to some six hours for a shoulder. The supremely tender flesh is served with salsa borracha, a sauce made from chili, onion, Seville orange juice and tequila. The name translates to drunken sauce and is especially apt given the deep tequila selection. And even if you don’t imbibe you’ll more than likely leave Cabrito with a beautiful meat buzz.
Cabrito, 50 Carmine St., 212-929-5050
Tagged
BarFry
cabrito
Dave Schuttenberg
mexican
tacos
west village
Joe DiStefano
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .