Como esta el patio.....
EUGENIO GARCIA, a third-generation restaurant owner, measures the intensity of Spain’s economic crisis in precise terms: sales of cold tubos of beer and tapas like quail eggs and chorizo, or pork loin in whiskey sauce.....
http://www.nytimes.com/2012/07/25/dinin ... ted=1&_r=1
Chefs in Spain Must Adapt to Economic Crisis or Fail
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