The menu is quite limited in Capitanejo: the comida corriente is primarily cabro (goat) and sometimes gallina criolla (range-raised hen), and is significantly more expensive than in other parts of Colombia. Having said that, the cabro con pitoria (rice made with goat’s blood and finely chopped innards) is less than a third the price here than in restaurants elsewhere featuring it as a “plato típico.” So, if you want to try this traditional Santandereano dish, wait until you come here. NOTE: Not all of the eating establishments prepare their drinks with boiled or otherwise treated water. The weekly market is on Sunday.
During the week, if you want to have a beer, hang out at one of the two pool halls in town (men only—Colombian culture frowns on women in such establishments) or a cafeteria. Some of the estaderos (adult drinking clubs) may be open. The only disco and only real bar operate only on weekends Friday, Saturday and Sunday—to close out the market day).