The differences in the next slew of tapas may surprise you. The divergent styles make these tapas irresistible. To realize what has been prepared is a revelation. With a hand of God, the tapas have been offered with love and sophistication. Variety is endorsed by Periqui Chico, who in Gustavo Bacarisas presents us with a delicious shrimp salad. Los Cuevas on Paraíso combines the traditional stew of pig feet with foie mounted on roasted potatoes. A classic on the tapas scene, Rio Grande, under the direction of Fran Trigo, offers a piece of wild boar with forest fruit jelly and potatoes, extraordinary. And Los Alcalareños, on Virgen de Luján, treated us to an artisanal toasted bread with shredded tomato, extra virgin olive oil and small cubes of ham from "Taquito King" (a client I have featured before). Again, there was no lack of variety here. Looking forward to the third part of this series.
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