El Txoco de Luis Salinero
In El Txoco a “North to South Cuisine” is practiced where you can taste a wide variety of dishes and products from the entire Iberian Peninsula and that goes from the lamb chops of the Ribera del Duero, the secret of Iberian pork from Valle de los Pedroches, Malaga's ajoblanco, Cordoba salmorejo, passing through the bluefin tuna from the Almadraba de Cádiz or cow and ox from El Capricho de José Gordón, from León.
