Editor’s note: This story is from 3 years ago when I first went to Rioja. Back then Catavino was not known, and I only had a small family site I was maintaining. Money was scarce, hell it still is! But this became one of my favorite stories, and since it took place in Rioja and the food was so good I thought I would share the experience with those of you who are not familiar with it. Enjoy!

April 28, 2005

Having to this point in my trip conserved my pennies; I decided that at least one night I was going to treat myself to decent meal at a nice restaurant. Every time I am traveling in Spain, I always take along my favorite travel guides, and they both agreed that when eating out in Haro, the best bet was Asador Terete. An Asador is the equivalent to a steak house in America but without the steak or potatoes. The Asadors all have wood fire ovens and specialize in the technique of slow roasting meats to create mouthwatering meals. My goal tonight was to try a local specialty of La Rioja, Cordero Asado; roasted suckling lamb.

Yes, the same suckling sensation that I had tried in Segovia only this time with a small helpless lamb. Thank you mister lamb for your sacrifice, and now, back the story…

So, heading out at a reasonable 9pm, the restaurant located in the upper portion of the building did not have its lights on. Thinking that I at least wanted them to be prepared for dinner, I decided to do a quick walk around the city and then headed back. Still no lights. I started to think maybe tonight was not to be and …