Chivo a la Llama

Background and History

Chivo a la Llama is a traditional dish originating from Patagonia, a region in southern Argentina. This dish is deeply rooted in the rural and rugged landscapes of the region, where herding goats is a common practice among the locals. Cooking the goat meat over an open flame is not just a method of preparation, but a cultural tradition that brings communities together, often during festive occasions.

The practice of cooking goat meat over an open flame has been passed down through generations. It echoes the techniques used by indigenous tribes as well as influences from Spanish settlers. Patagonian cuisine is known for its simplicity, emphasizing the natural flavors of high-quality ingredients, and Chivo a la Llama is a perfect embodiment of this culinary philosophy.

Ingredients

• Goat - one whole, freshly butchered or pre-cut into large pieces
• Salt - to taste
• Black Pepper - freshly ground, to taste
• Olive Oil - for brushing
• Oregano - a handful, preferably fresh
• Garlic - 5 cloves, minced
• Lemon - juice of 2 lemons

Preparation

Begin by preparing the goat meat. If it's not pre-butchered, carefully segment the goat into manageable pieces. This is crucial for even cooking. Ensure that the meat is clean and dry before marinating.

Marinating the Goat

In a large bowl, combine salt, freshly ground black pepper, minced garlic, and oregano. Add the juice of two lemons and a generous drizzle of olive oil. Stir the mixture well to form a marinade.

Place the pieces of goat in the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it sit in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat fully.

Cooking Process

Preparing Your Setup

Chivo a la Llama is traditionally cooked over an open fire. You'll need a large outdoor grill or a fireplace where you can create a makeshift rack to hold the meat over the flames. Arrange bricks or stones around the fire pit to support the cooking grid.

Lighting the Fire

Start your fire well before you intend to cook the goat, allowing the flames to die down and the wood or charcoal to create an even bed of glowing embers. This process can take approximately 45 minutes to an hour. Use a cooking timer to ensure the fire is at the right heat level before proceeding.

Cooking the Goat

Once the fire is ready, place the marinated goat pieces onto the cooking grid. The key to cooking Chivo a la Llama is to use indirect heat, allowing the meat to cook slowly and evenly, retaining its juices while developing a smoky flavor.

Maintain a distance of about one to two feet between the meat and the embers. Adjust the height by adding or removing bricks if necessary to regulate the heat. Use a cooking timer to frequently check and rotate the meat, ensuring even cooking throughout.

Continue this slow-cooking process for about 3-4 hours. The time might vary based on the size of your goat pieces and the consistency of the fire. Check for doneness by slicing into a piece; the meat should be succulent and juicy, with a slightly charred exterior.

Serving Suggestions

Once cooked, allow the goat meat to rest for a few minutes before serving. This resting period helps the juices redistribute through the meat, enhancing its flavor and tenderness.

Chivo a la Llama is best enjoyed outdoors with a selection of simple side dishes that complement its rich taste. Typical accompaniments can include a fresh green salad, roasted vegetables, and a selection of rustic bread.

Pairing Suggestions

To complete the Patagonian experience, pair this dish with a glass of Argentine Malbec. The wine's robust flavor profile perfectly complements the smoky notes of the goat meat.