Everyone knows about the Cubs Curse: In 1945, as the Cubs entered game four of the World Series, local tavern owner William Sianis showed up at Chicago Stadium with his goat. The goat was turned away, prompting Sianis to place a "hex" on the team; thus the billy goat curse began. Now c’mon, Cubs fans—why grumble about the curse of the goat when you could be out there doing something about it? Drop those peanuts and Cracker Jacks and go to work on one of these goat dishes until every last morsel is gone. Out of sight, out of mind—right?
Isi Ewu (Goat Head Stew), $20
There’s plenty of goat on the menu at long-running African restaurant Vee Vee’s, but if it’s the beast’s head you’re after, try calling in advance (48 hours recommended) to make sure there’s some Isi Ewu cooked up for you. The dish is a gamey stew packed with tomatoes, searing-hot chilies and a traditional mix of bitter herbs—and a goat’s head, which more or less gelatinizes, flavoring the dish and providing shreds of tender goat meat.
Goat Champ, $8.99
These meaty, bone-in chops from Devon Avenue Indian-Pakistani destination Chopal Kabab & Steak arrive sizzling from a brief pass over a hot grill, but the real magic starts hours in advance with a tenderizing yogurt marinade spiked with a few secret spices. The chops come topped with sliced raw onions to help cut the richness.
Curry Goat, $10.75
Vegetarians flock to Avalon Park’s Cafe Trinidad for the extensive non-meat options, but it’s the sublime curry sauce and stewed goat chunks that should have everyone else aflutter. This traditional Caribbean dish is mild, but don’t be afraid to ask for the hot sauce, which features real scotch bonnets in a vinegary base. Brown rice studded with pigeon peas plus a choice of sides—plantains get our vote—round things out.
Birria, $6.50 (small)/$7.50 (large)
Pilsen’s Birreria Reyes de Ocotlan is known for its mouthwatering version of birria, a Mexican meat stew, and somewhere between catching that first piquant whiff of raw onions and cilantro and fishing for hunks of dark chivo (goat) in spicy goat broth, you’ll understand why. For 30 years the Reyes family has kept their formula, which involves both braising and roasting the meat to maximize flavor, the same.
Curry Goat, $8.25
The rich, brown sauce and tender goat at popular Hyde Park storefront Nathan’s Chicago Style and Taste of Jamaica is much spicier than other local versions thanks to a darker curry blend that incorporates more heat. Wedge in with students from the nearby University of Chicago and use the dense Jamaican bread that comes with each order to sop up the gravy.
[ Fred Schlatter is a Metromix special contributor. ] metromix@tribune.com
