Menú del día : Escenas cotidianas con primero, segundo y postre

Often hastily written on a blackboard, the menu of the day is one of the silent pillars of our gastronomic culture. Beyond being understood as a restaurant formula, it is a cultural system that has organized for decades the way we eat out from home when the workday gives us a break. Firsts, seconds and desserts are pieces of a political puzzle, originally designed for the foreign visitor, who has ended up adapting to the local work rhythm, the domestic economy and the learning of taste. This book compiles the best recipes for popular dishes such as Cuban rice, croquettes, garlic chicken or flan; that have defined the lunches of a country in three steps and at an affordable price.