Dos re­co­men­da­cio­nes Ñan: / Two Ñan re­com­men­da­tions:

Nan Magazine - - SAZÓN ÑAN / ÑAN YUM -

El Kios­co de Re­na­to: don­de el hi­jo de Ara­cely sir­ve to­do lo que es fres­co y bue­ní­si­mo. Im­per­di­ble el arroz con lan­gos­tino, el se­co de ga­lli­na crio­lla y cual­quier otra co­sa que Re­na­to re­co­mien­de.

Ara­cely’s son keeps his clients co­ming back for mo­re with his fres­her than fresh in­gre­dients. Don’t miss the awe­so­me arroz de lan­gos­tino (slip­per lobs­ter ri­ce), the se­co de ga­lli­na crio­lla (free-ran­ge chic­ken stew) or, ba­si­cally, anyt­hing he recommends on the day you vi­sit.

El Kios­co de Wi­lliam: los en­co­ca­dos de pes­ca­do, lan­gos­ta y chu­ro son el trio que atrae to­das las no­ches a un sé­qui­to de fie­les y a otros tan­tos neó­fi­tos que pa­san por allí, y Wi­lliam, co­mo buen mar­chan­te culinario que es, ca­da no­che anun­cia que “ya se aca­bó” a más de uno que tar­de lle­ga pen­san­do que el en­co­ca­do espera./

Faith­ful re­gu­lars and a gag­gle of neophy­tes gat­her here to guzz­le the fi­nest fish, slip­per lobs­ter and chu­ro (sea snail) en­co­ca­dos (pre­pa­red in co­co­nut). Keen to ser­ve only the fres­hest dis­hes, Wi­lliam tells pa­trons who arri­ve la­te “the­re’s no­ne left”, so as to keep them on their toes and loo­king forward to next vi­sit.

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