Goat isn’t a com­mon menu option here in New Zealand, per­haps some­times in cur­ry and almost cer­tain­ly nev­er before seen atop bread sur­round­ed by crum­bled tor­tillas and lime wedges.

But that is now what you can find at HELL Piz­za.

The good peo­ple at La Boca Loca, the ones that are a Con­scious Con­sumers Busi­ness and have been pay­ing their staff a liv­ing wage since July 2014, have with the help of a super­group of awe­some have cre­at­ed an incred­i­ble piz­za: The El Cabra.

It seems the kind heart­ed­ness of La Boca Loca is rub­bing off on oth­ers. HELL, since Octo­ber this year have made all their chick­en and pork free range. That’s a whole lot of Har­mo­ny pork and Tegel chick­en going onto piz­zas around the coun­try, giv­ing con­sumers com­fort that they are choos­ing humane­ly farmed prod­ucts AND mak­ing the piz­zas even tasti­er.

HELL are even tak­ing their good spir­it out­side the kitchen and are now spon­sor­ing the New Zealand Book Awards for Chil­dren and Young Adults as well as going into the sec­ond year of the HELL Read­ing Chal­lenge – encour­ag­ing kids to read, after Mar­ket­ing Man­ag­er Jason Buck­ley found out his kids were being bul­lied for going to the library, with the car­rot com­ing in the form of a 333 Hellthy Piz­za.

La Boca Loca, in com­bi­na­tion with Mar­tin Bosley, Pan­head Brew­ery and HELL Pizza’s have made a cre­ation that leaves you won­der­ing what more could have been added. At first it seems like one of those dish­es of things on/in things that don’t make a lot of snese until you’ve tried it, you know, the tur­duck­en, the cher­pumple or per­haps clos­er to home – dip­ping fries into soft-serve.

El Cabra is a piz­za cov­ered with goat slow cooked in Mex­i­can choco­late mole sauce with Pan­head Stout, sweet­corn, smoked chipo­tle mayo, gar­nished with crum­bled tor­tillas, lime wedges and fresh corian­der.

And as if that isn’t excit­ing enough — HELL restau­rants have wee sheets with recipes and instruc­tions so you can make your own mole & smoked chipo­tle mayo and even details how the goat on your piz­za is pre­pared.

We have three $20 HELL vouch­ers to give away on Mon­day evening. All you have to do is tell us in the com­ment sec­tion below: What does El Cabra trans­late to in Eng­lish from Span­ish.