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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥700kcal
💪50gProtein
🌾40gCarbs
🥑35gFat
🌿5gFibre
⚖️450 gServing

* Per serving · 450 g. May vary.

Cazuela de Chivo

How to order / say it
Say it Cazuela de Chivo — [kah-SWEH-lah deh CHEE-voh]
Order I'd like the Cazuela de Chivo, please.
Locally Quisiera la Cazuela de Chivo, por favor.
Say locally

A slow-cooked stew made with goat meat and vegetables.

Why try it?

Cazuela de Chivo connects visitors to Mendoza's pastoral roots, capturing rural life and the excellence of slow-cooked Argentine cuisine.

How it tastes

Rich, hearty, and fragrant with tender goat meat falling off the bone, simmered with vegetables and herbs.

Origin & History — first documented: 1900

Dating back to the early 20th century, this dish emerged among shepherd communities utilizing local resources like goat meat and seasonal vegetables.

Recipe

Ingredients

  • 🥩 600 g goat meat
  • 🥕 200 g potatoes
  • 🥕 150 g carrots
  • 🥕 2 medium tomatoes
  • 🧄 1 large onions
  • 🧄 3 cloves garlic
  • 🌿 2 bay leaves
  • 🍷 100 ml white wine

Method

  1. 1 Brown goat pieces in a large pot.
  2. 2 Add chopped vegetables, garlic, and bay leaves.
  3. 3 Pour in wine, cover, and simmer until tender.

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All South America recipes — Argentina — Mendoza — Cazuela de Chivo
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