A walk down 24th Street gives a real flavour of the area; heading towards the beautifully unreconstructed vintage diner St Francis Fountain is La Torta Gorda, where their ginormous sandwiches are stuffed with all manner of good things: carne asada, grilled poblano peppers, or their cult pierna enchilada (pulled pork shank).
Blue corn enchiladas are good, as is carne adovada -- that's pork and red chile stew, by the way, and it's what everybody eats.
I'm really good at chilli con carne, sweet potato fries, stuffed mushrooms with tomato and garlic, mac and cheese, and a really good roast.
Why not start at Cervantes, a cozy, vintage cocktail lounge blast from the past on an out of the way block near the airport; it's a local favorite and it is very good -- spicy red chile, carne adovada dinners, hot sopapillas, the works (5801 Gibson Blvd. SE).
But El Cocotero also offers a baked-goods alternative to the patacón: carne mechada, ham and cheese, and a half-dozen other combinations that can be ordered between bread, in a pressed sandwich.
Given a good performance by Network Rail, Mr Carne would have been entitled to a maximum bonus of 20% of his annual salary, amounting to £135,000.
Carne Ross: Well, in a number of paradoxes.
Satisfying and easy: good for parties, cottage pie, chilli con carne and cold meats.
About 800 metres out of town, at Alto da Portela, an anonymous, ugly modern house with a car park on the right is Padaria Queirós (+351 259 949 514), where Fernanda and her two cousins bake good bread and a stupendous bolo de carne, which is what every meat pie wants to be when it grows up.
As Carnes states, "There's no good reason to not have working class people in office". His research seeks to reinforce that.
