Chivo cucuteño
Chivo is the everyday goat dish recorded for Cúcuta, Norte de Santander. The Cúcuta preparation in the Colombian cookbook uses lemon and salt on the goat, then builds a tomato, onion and garlic guiso with vinegar, red wine and dried herbs. Lager joins the meat for a slow, covered finish; white rice and sudado yuca complete the plate. This six-serving home version keeps those defining flavors and sets practical amounts for a butchered bone-in shoulder. A short parboil-and-drain step follows the documented method, while the final braise is guided by both a thermometer and a fork test. Goat varies in age and tenderness, so the stated range is a guide rather than a promise. Marinate in the refrigerator, never on the counter. The sauce should reduce until it clings to the meat, and the cassava should be completely tender before serving. The recipe is intentionally served with rice and yuca as separate accompaniments, so each keeps its own texture.
