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Gone are the white tiles and Japanese-inspired tempura that defined BarFry, Josh DeChellis’s brave if ill-fated foray into deep-frying territory. The entire space has been redone with a Mexican motif, from the Talavera tiles to the stuccoed walls and hand-punched tin, and a Mexican menu to match, courtesy of chef David Schuttenberg, late of Fatty Crab. Cabrito styles itself as a laid-back bar heavy on the tequilas and mezcals, with food hearty enough to sop it all up: Baby goat, the eponymous dish, is rubbed with sour orange, garlic, and chile, then slow-roasted in a banana leaf and served with citrus-tequila salsa. There are tongue tacos, cuitlacoche huaraches, and Mexican sandwiches called cemitas, plus red-chile-braised beef ribs and carnitas Uruapan, or pork confit, chopped and served by the pound with house-made corn tortillas. Weather permitting, outdoor seating will be available out back, and a Mexican brunch is coming soon. — Robin Raisfeld and Rob Patronite

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• Where to Drink Now: Testing the Potency of Four Popular Margaritas (5/25/09)
• Restuarant Openings: Cabrito and Abigail Café & Wine Bar (5/12/08)

Recipes at Cabrito

• Supersize Cemita (2009)
• Esquites (2009)