cabrito

Etymology

Borrowed from Spanish cabrito (“kid”).

Noun

cabrito (uncountable)

1. (cooking) Meat from a young goat; kid.
   • 1995, Cheryl Alters Jamison, Bill Jamison, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, page 223,

     Mutton rivaled beef in prominence until this century, and cabrito, or kid, remains a major food in Nuevo León.

   • 2001, Mary Faulk Koock, The Texas Cookbook: From Barbecue to Banquet-- An Informal View of Dining and Entertaining the Texas Way‎, page 65:

     Mr. Dean O. Smith, who is the game warden in the Dripping Springs area, barbecues the cabrito for us, and what a treat that is! Cabrito is a very young Spanish goat between one and a half and two years old.

   • 2013, Philipp Meyer, The Son, Simon & Schuster 2014, p. 116:

     Consuela and Sullivan had been cooking all night so there was plenty of beef and cabrito.

Etymology

cabra +‎ -ito; may have originally corresponded to a Vulgar Latin or Late Latin caprītus (attested in Salic Law), from *caprīre, from Latin caper (which would have normally yielded *cabrido), but was influenced by the Portuguese diminutive suffix -ito (from Late Latin -ittus). Compare Spanish cabrito, Aragonese crabido, crabito, crapito, Catalan and Occitan cabrit, French dialectal chevri.

Noun

cabrito m (plural cabritos, feminine cabrita, feminine plural cabritas)

1. kid (young goat)

Etymology

cabra +‎ -ito; may have originally corresponded to a Vulgar Latin or Late Latin caprītus (attested in Salic Law), as the past participle of a verb *caprīre (“give birth (of goats)”), from Latin caper (which would have normally yielded *cabrido), but was influenced by the Spanish diminutive suffix -ito (from Late Latin -ittus). Compare Portuguese cabrito, Aragonese crabido, crabito, crapito, Catalan and Occitan cabrit, French dialectal chevri.^[1].

Pronunciation

• IPA^(key): [kaˈβɾi.to]

Noun

cabrito m (plural cabritos)

1. kid (young goat)

References