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Volvemos a poner el mantel para recibir al tubérculo indispensable fiel a la tierra y el alimento más democrático de todos los que algún día podrán existir. La celebración de la patata que, combinada con una escapada a Faviken, una búsqueda en el armario de la cocina la abuela y muchas botas (y whiskey) cowboy, la patata parece como más entera. Como más cocida. Pero además de debatirnos entre las bravas o la tortilla descubrimos lo que la miel hace por nosotros, cómo se viste en Pitti Taste, cuál era la comida favorita de algunos malvados dictadores o cómo vivir en San Francisco vendiendo noodles. Por segunda vez ponemos la mesa, los cubiertos y el vino para que digieras Tapas Magazine. Te va a sentar bien. We set up the table to welcome the most essential tuber and democratic food of all. A celebration of the potato that, mixed with an escapade to Faviken, a look into our grandmother’s kitchen and several riding boots (and whiskey), ends up being the biggest food party we could have imagined. We discuss if bravas or tortilla are our best potato export, the cosmetic properties of honey, how to dress in Pitti Taste, (evil) dictator’s gastronomic preferences and how to earn a living in San Francisco by selling pho noodles. This is the second time we set up the table for you because we want you to be confortable and enjoy Tapas Magazine.

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