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Gish Bac is a small, sunny space with yellow walls, tables in front and a lunch counter in back, facing the kitchen. While the restaurant is known for its weekend barbecue items, throughout the week it has plenty of other offerings that are also a step above those at other Oaxacan restaurants. And on weekends, there's that barbacoa. Go with a friend, and get both the goat and the lamb, which is cooked in avocado leaf and chiles and comes with a bowl of juices for dipping the meat. If you order the lamb, you'll get a plate ahead of the main course, a mixture made of all the lamb offal, deeply spiced and with a kick of dark heat. With a flavor much like a spicy black sausage, it's fantastic scooped up on corn chips.
See more of Anne Fishbein's stunning photography. Here's a prediction, for those of you with a soft spot for culinary fortune-telling: 2013 will be the Year of the Goat. Of course, goat is a staple in many parts of the world, but it's been... More »
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