In 2016 I was honored to be invited to judge at the Slow Food Beer competition in Celaya, Mexico. Its state—Guanajuato—had been declared to be the least gastronomically developed in Mexico, but despite that, there are some thrilling bright spots. Celaya is the heart of Mexico’s dairy goat industry, famous for its cheese as well as cajeta, a creamy caramel made from goat’s milk. More on that later.