Seco de Cabrito is a rich, hearty Peruvian stew made with tender goat or lamb meat, slow-cooked in a flavorful sauce made vibrant green by fresh cilantro and the unique fermented corn beer called chicha de jora. This dish perfectly represents the fusion of Spanish and indigenous Peruvian culinary traditions.

The dish has its roots in northern Peru, particularly in regions like Lambayeque and La Libertad, where it remains a staple of local cuisine. The use of chicha de jora, a traditional fermented corn beer that dates back to Incan times, adds both historical significance and a distinct flavor profile to the dish.

The preparation of Seco de Cabrito is a labor of love that begins with marinating the meat in a mixture of chicha de jora, garlic, and spices. The meat is then slowly braised with an abundance of fresh cilantro, onions, and traditional Peruvian seasonings until it becomes incredibly tender and absorbs all the complex flavors of the sauce.

While traditionally made with goat meat, many modern variations use lamb or even beef as alternatives. Some cooks add yellow potatoes or cassava to the stew, while others might include additional herbs like mint or oregano to enhance the flavor profile. The amount of cilantro can also be adjusted according to personal preference.

In Peru, Seco de Cabrito is typically served with white rice and beans, particularly canary beans (frijoles canarios). It's often accompanied by sarsa criolla, a fresh onion relish that adds a bright, zesty contrast to the rich stew. This dish is particularly popular during weekend family gatherings and festivals.

From a nutritional perspective, Seco de Cabrito is high in protein and iron, thanks to the goat or lamb meat. However, those watching their fat intake should be mindful of portion sizes, as the meat can be relatively fatty. The dish is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity. People with cilantro sensitivity should be aware that this herb is a key component of the dish.