"You already know that there are only few places like Cantabria, where you can eat rabas with it's delicate batter, very crispy, fried in olive oil as the ritual dictates. That's why places like Carlos Crespo's Bodega del Riojano, who has spent a lifetime making Cantabrian food, are so appreciated."
on Rabas
"Keep an eye on your surroundings while you eat those everlasting dishes such as rabas. One of the best in the city. It's really worth it."
on Rabas