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Growing up was fun because of the people I shared my childhood with. My parents are both natives of Ibadan, so we eat Amala and Abula a lot in my family since they are from the same origin. I don't... Read more
What: Sun-dried steak, with an almost jerky-like consistency but a lot of flavor. This is a specialty of Santander.
Where: We ate our carne oreada at the thatched-roof, second-floor Restaurante La Brasa Misifu in Barichara (Carrera 6 No. 6-31 between Calles 6 & 7).
When: Daily, 12pm-6pm
Order: The carne oreada ($8,000 COP) portion was gigantic here and accompanied by potato, yucca, salad, rice, and sweet corn. Another great regional dish here is cabrito con pepitoria: grilled baby goat served with a mashup of goat innards, goat blood, and rice (it’s tasty, we promise!).
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