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What: A mash-up of goat innards, blood, and seasoned rice that’s served as a side, pepitoria resembles rice and lentils but definitely has that animal tang. It’s quite good mixed with some yucca or goat meat, which it is often served with (pictured above).
Where: Most restaurants serving comida Santandereano will have pepitoria on the menu; we sampled it at Barichara’s Restaurante La Brasa Misifu (pictured; Carrera 6 No. 6-31 between Calles 6 & 7) as well as Restaurante San Parrilla on the Malecon (Carrera 11 No. 6-20) in San Gil.
When: La Brasa is open daily, 12pm-6pm
Order: Order the cabrito (15,000 COP) to get this as a side, along with yucca, potato, and salad.
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