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What: Grilled baby goat is a regional specialty of Santander: melt-in-your-mouth meat that’s usually accompanied by pepitoria (better-than-it-sounds goat innards, blood, and rice; pictured at top left of plate).
Where: On the recommendation of a trusted local source, we had our cabrito at the Restaurante La Brasa Misifu in Barichara (Carrera 6 No. 6-31 between Calles 6 & 7), a thatched-roof, open-air eatery.
When: Daily, 12pm-6pm
Order: The cabrito (15,000 COP) at La Brasa has a crispy skin and a generous amount of succulent meat; it’s served with pepitoria, yucca, potato, and salad, and costs just a few bucks. Here, you can also try carne oreada and refajo.
Alternatively: Many places in Santander serve a good goat. Besides La Brasa, El Compa (Calle 5 between Carreras 4 & 5) in Barichara is recommended; in San Gil, we liked Restaurante San Parrilla on the Malecon (Carrera 11 No. 6-20) across from the Parque El Gallineral entrance (near Calle 6).
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