chef tomas rueda's restaurants sit side by side in the macarena neighborhood, where the city center meets here at tabula is defined by high-quality fundamentals more than by high-concept theories. if there's a theme here, it's that ingredients this good, meticulously prepared, are the essence of great eating. it's a beautiful space. so, how's the restaurant business in bogota? >> it's a very good business. a lot of people with money, they don't know how to cook. >> nobody cooks at home. maybe their cook does. so, they eat out a lot? >> yeah. it's a new part of our culture, everybody wants to go to restaurants. >> so, 10 years ago, 15 years ago, what, traditional, casual food? >> yeah. >> a few fine dining, you know, white table cloths served with what, french, continental or italian, but this is new? >> it's a new business, a new world. there's two great bodies of colombia food, the mixture of the culture, yeah. >> right. >> black people, indians people, white people. that mixture is beautiful. and the other one is all of this region of the mountains, of the valleys, of the rain forests,