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At the bottom: anchoa (anchovies)/pickled peppers/olive - kinda blah. Neither of us are big fans of anchovies, but they are quite different in Europe. Not big fans of olives, either, but it was worth a try - not as bad as expected. The one in the middle is smoked anchoa, with a tomato paste, on a very light and crisp tostada - wow! At the top - roasted peppers ... I couldn't put a finger on the unique taste, thinking some special vinegar or oil was used, and not balsamic vinegar like Italian-style roasted peppers. Turns out it was roasted garlic - could not have been more wrong about that one!