15
with a trunk full of steaks. Since he decided to include cachopo in the menu, he
estimate to have sold about 15,000. “If it
wasn’t for this recipe, now the restaurant
would be closed,” he says.
Victor Moreno had a humble butcher shop
in Oviedo. Things were not going very
well (the economic crisis, remember) and
four years ago he decided to include in his
bid business cachopos ready to be fried.
The success was huge, the space is small
and a couple of years ago he had to find a
bigger place in which to meet the demands
of its customers. He opened the El cachopín
del Tayu where cacho pos come to sell 700
to day 240 different classes. “There are
times that the queue of people out of the
carnage and extends one hundred meters,”
recalls Victor elated, “the five of us that
prepare the cachopos do not cope.” Now it
is proposed to further expand the business
to begin addressing hospitality businesses.