Diners and cooks looking to get a jump start on the impending Age of Goat ought to head to Gish Bac, a modest Oaxacan restaurant in Mid-City, and partake of the goat barbacoa, which is served on weekends only. Owners David Padilla and Maria Ramos cook goat in the Oaxacan style: chili-roasted for hours and hours in a pit. It comes to the table swimming in meaty juices, red from chili and tomato. Read the story.
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