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Here is an in-depth article about Chowhound written in this weekend's New York Times.

He missed what might be the best goat stew in L.A.: barbacoa de chivo at Guelaguetza, which is the Oaxacan version of birria. Although that last unnamed place he went sounds awfully good, where the goat meat is twice-cooked like the pork in carnitas: first stewed or braised and then roasted until crispy on the outside. Mmmm. Might have to make a trip to the halal butcher to get some goat.

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