June 10, 2009. Chef Guillermo Munoz, executive chef at the Santa Cruz Hotel came to Casa Santa Cruz estate to prepare us a lunch of empanadas and Caldillo soup made with shrimp and Congri, which we call Conger (fish not eel). We watched him prepare our lunch in a octagonal shaped building perched on a hill above the vineyard. The view was breath taking and the lunch certainly matched the spectacular views.
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