Preheat a fire pit to 395 degrees F.
Press the kid goat flat and break the ribs. Turn the goat upside down and insert a 5-foot spit. Interweave the legs and continue through the spine until reaching the neck. Place the goat vertically over the fire for 30 minutes. Turn the goat and cook for another 30 minutes. Rotate again and cook for a final 30 minutes.
To make the machitos, place the offal on another spit. Cook over a grill, rotating the spit constantly to prevent burning.
Serve the roasted kid goat and machitos with roasted potatoes, tortillas, salsas and guacamole.
In Mexico, the kid goat should be "cabrito supremo," which means that the kidneys should be covered with fat. This will tell you that the goat is fat and will stand up to the cooking method without burning.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio