We’ve had this dish for a number of years. Each year I add a new little element that isn’t exactly obvious to our customers. The bread is now homemade. We roast and peel our own peppers. The carrots and daikon and beets are pickeld in house. Sometimes there’s a apple on there, but now there’s always a perfectly boiled and season egg. It’s such a classic little plate that it’s hard to get rid of. And chorizo with manchego… They are soulmates, life-long lovers, meant to be together forever, destined to become One… in my belly.