Liver, kidneys, sweetbreads, crests or criadillas: the passion for offal continues to grow strong in the bars of taverns, bars and national restaurants. It is a culinary trend that has been declining in recent decades; partly due to a certain rejection of the -sometimes powerful- flavors and the particular textures of these pieces.
That is why we believe that we must reclaim the cuisine of these less noble meats, and the best way to do it is through the bars and taverns on a tour of Spain.