

3

"I saw huevos rotos on the menu labeled Casa Lucio as a direct tribute to the classic Madrid restaurant that’s been in business since 1974; the dish here is prepared without the lacy browned “puntilla” so the fried eggs collapse onto the overnight-steamed, refrigerated, then fried rectangular potatoes, with choices to add jamón, morcilla, or chistorra." - Gabe Hiatt