We were going to have a Memorial Day cookout. I was marinating French style goat chops from Mint Creek farm in a really nice chopped garlic/hoisin sauce. And then a massive thunderstorm moved in, and grilling turned into the TACOSTRAVAGANZA. It was great. I carved all the meat off the goat chop bones and cooked it slow on the stove, along with some house-made chorizo from our corner bodega, some meatless crumbles, and some chicken marinated in my favorite Lizano salsa. It was awesome, and to my surprise and delight, the goat was the most popular by far! I only wish there had been more of it.