Iberico has steadily declined in quality since opening. there was a time when the food really was outstanding and cheap.

there are a couple of places in the suburbs i do like - Meson Sabika in Naperville - it gets bonus points for atmosphere, it's in a beautiful olf mansion and has what might be the largest patio in chicagoland. and La Tasca in downtown arlington heights. best picho de solomillo and pulpitos i've had.

in the city - Twist in wrigleyville is usually consistent, but way too expensive, and crowded. but great pulpitos and shrimp.

Cathy2 wrote:Via mushroom club, I met Dominic who advised how to make this Italian hot chocolate: mixture of cocoa, flour, sugar and milk. I use the proportions on the Hershey's can, then add 2 teaspoons of flour per cup. You may want to adjust to your preference later. I mix the cocoa, sugar and flour together to allow a good mix.

I think you might also be able to get a thicker consistency using tapioca powder or cornstarch. When we went to Spain, I bought the Lonely Planet's World Food Guide to Spain and there was a recipe in there for the hot chocolate, which advised using tapioca powder or cornstarch