These bars are the ultimate! The recipe for this irresistible dessert belongs to Elinor Klivan and was in The
Note: When slicing bars, run a knife under hot water, slice bars, wiping blade after making each cut.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea