Francisco Salinas of the Muscoy taco stand El Lagunero cooks a baby goat and machitos over mesquite in the yard of an auto shop. Salinas typically cooks four cabritos a day. (William Liang / For The ...

Francisco Salinas, owner of El Lagunero, a taco stand, roasts goat meat near an auto body shop in unincorporated San Bernardino County. (William Liang / For The Times) To the editor: I read with ...

Daniel Hernandez is Food editor at the Los Angeles Times. He is the 2022 recipient of the inaugural Nell Minow Award for Cultural Criticism from the National Press Club in Washington, D.C., and a ...

The first thing a visitor might notice upon approaching the taco stand Tacos de Cabrito y Machitos El Lagunero is the remains of a whole baby goat roasting on a spit over simmering mesquite. The scent ...

To the editor: I read with interest the article in Sunday’s Times about using baby goats for delicious, tender tacos (“Roasted baby goat tacos hide in a rural street food row near San Bernardino,” Feb ...