"It's like a cross between dark-meat turkey and pork, " said Mark Scarbrough, co-author of the cookbook "Goat: Meat, Milk, Cheese, " which came out last year.
We'd take our earned cruzados to the cafes lining the sand and splurge on feijoada, a dark, smoky black bean and pork stew that, oddly enough, satisfied us in the Rio heat.