One of the other things we did was begin to diversify the species that we served, small silverfish, anchovies, mackerel, sardines were uncommon. Shellfish, mussels, oysters, clams, tilapia,
Otra de las cosas que hicimos fue empezar a ampliar la oferta: peces de plata, anchoas, caballa, sardinas, mariscos, mejillones, ostras,