Buenos Aires - - Wednesday 16 De June

Home Gastronomy A classic to the flame

A classic to the flame

Here, everything you need to know about the classic flame goat that Mendoza has to offer. Where to eat it and how to prepare it


 Mendoza  is not a region that stands out and attracts tourists just for its gastronomy. Surely the landscape, with valleys and mountains, is its main attraction. However, all visitors come back  and satisfied  for having eaten more than good. And one of those classic dishes that taste their own and alien is the  goat to the flame. 

Although our province does not stand out for the livestock  industry, goat production is growing  in some areas. More precisely to the north and south of Mendoza. In  Lavalle  and   Malargüe   you can try the best chivitos on the flame you can try. That is why lavallinos and malargüinos constantly compete for who prepares it best. Because surely the skewer or the cross to make  meals  to the flame you will have seen them holding a rib or a vacuum, but you never saw a little boy hanging there.

In Lavalle there are classic restaurants, such as  Don Díaz's Post , where you will directly burst from so much goat eating. It's just that for a lump-sum free goat is offered for everyone. While in Malargüe, in addition to having restaurants that offer it, they have  the National Festival of the Goat , which summons thousands of visitors year by year looking for a piece of one of the more than a thousand flame goats that cook there. But that's not all, they also offer the classic “chivipan”, which surely imagine what it is.

 What is its taste like? 

Delicious, some diner will say. But more critically speaking, we must say that it is a  very soft and rather lean meat . This is explained because Lavalle's goat, although it is a farmyard, eats balanced food and has little activity. While Malargüe's goat eats mountain pastures and this also does to the healthy and nutritious of his meat. According to studies, it is naturally dietary and hypocaloric as it is low in saturated fats. The chivito is a summer season product: they are born in October and are bred in corral with goat's milk. It is an animal between 2 and 4 months that weighs between 5 and 8 kilos.  It is available from December to March. 

 How do I prepare it? 

The ingredients are quite obvious: goat and salt. Then each will be able to add seasonings such as garlic, rosemary, etc.

Fire is fired, with high and strong flame, place the skewer, cross, stake or whatever you want to call it, and strung the goat with the bone side (the open side) pointing to the fire. Leave it for about 2 hours and then turn it over and cook it for another hour. It's key not to rush it, be patient. That is why it is recommended to start early and accompanied by a good red  wine  ( mendocino  ). In addition, it is important to use firewood (not coal) that is thin or medium, but not thick, as it will never produce the flame we need. Also, if possible, the ritual is complete if we do it on the ground itself, and not in the churrasquera. Cheers!

Publication Date: 23/10/2019

Rate this item



I wrote! Reader Notes

Go to section


There are not comments

Leave feedback


Argentines around the world
Valentín Saal He went out to China and didn't come back

Valentín Saal is a Mendocino business manager working in China. Via Instagram he told us the experie...

Argentines around the world
El viaje de Pampa The trip of Pampa

Bethlehem, Roberto and Pampa, took the route in a combi model 59. We tell you his story.

Argentines around the world
Viajaros “La Tota por América”: a Rioja couple traveling around the world

Accompanied by their Caribbean dog, the Rioja couple claims that they are not tourists because they...

Health and Esthetics
Yoga Challenge - Tercera práctica ¿Te animás a la tercera clase del reto yogui?

Patrizia nos trae una clase más para que continuemos con el reto yogui, esta vez con una práctica un...



I want to be up to date

Subscribe to our newsletter and I received the latest news