chef tomas rueda's restaurants sit side by side in the macarena areas where the city center meets theing us here at tabula is defined by high fundamentals, more than high concept theories. if there's a theme here, it's that ingredients this good, meticulously prepared, are the essence of great eating. such a beautiful space. so how's the restaurant business in bogota? >> 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. they eat out a lot? >> yeah, 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 tablecloths, serves 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. the other one is all of this region of the mountains, the valleys, the rain forests, the sea, we are like a big farm, a beautif