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are the exception to the rule.... The cachopo as profitable business.
If we add all the above components, the
result is a social phenomenon. Cause and
effect. I see this cachopo on my Facebook, I go out with my group of friends
to tasste and to see how much fartones we
are, I mention it in my social networks,
the restaurant looks like sales increase.
And back again.
The only Asturian chef with two stars
in the Michelin Guide has also joined to
the new fashion. Nacho Manzano opened in spring a diner in Oviedo, Gloria:
“Knowing the acceptance that cachopo
had, I decided to make my owns, but giving it a twist and it’s yet among the best
selling dishes.” Manzano’s is different
because he minces meat fillets and he
stuffes them with cheese, no ham. The
concept, otherwise it is quite similar to
that offered in Pelayo on one of its basics:
single serving, not breaded, cooked with
gravy and served with fresh garnish. But
he remembers that it is not the first time