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One of the best Monterrey food experiences is cabrito. The most iconic dish in Northern Mexico, cabrito is baby goat slow roasted over an open fire. Most area restaurants serve it, but the quintessential spot to try it is El Rey del Cabrito on Constitution Avenue in the heart of the city. El Rey del Cabrito, which translates to “The King of the Kid,” cooks the meat over charcoal and then serves it piping-hot atop a pile of onions.
The signature steak of the area, arrachera, is another regional must-try. The skirt steak is marinated in a flavorful mix of ingredients like garlic, citrus juice, chiles and onions.
Breakfast favorites include machaca, shredded dried beef served with eggs, tortillas and beans, which has long been a favorite for ranch workers needing a hearty start to the day.
For dessert, most restaurants offer their version of capirotada, a local take on bread pudding. Though instead of using a custard-like base made of milk and eggs, capirotada soaks bread in a rich syrup spiced up with cinnamon and cloves. Sometimes there will be add-ins like raisins or dried dates, fresh fruits or nuts.