...native from a little town in the neighborhoods of San Vicente de Tagua Tagua he leaves it for go to Santiago. This mighty Chilean came to the Capital for initiates a new business. Santiago in those years grew to end of small carts, street cars and horses and the sector of Estación Central was full of movement and commerce, activity that was an interesting opportunity for Don Benjamin. After a time one settled in the corners of Gorbea and San Vicente, to little meters of the street exhibition where sale Forage, coal and frutos del pais, Don Benjami'n sold mixed with the noise of the trains that entered and go out from the station.

He note the proximity with the Estación Central could bring to its premises the Railway workers, begins the sale of Charquí, Cooked Chicha and boiled eggs. they came to the "Hole" as they called it, when being this in an unevenness product of the channels that formerly passed by the place.

When happening the years went incorporating more and varied plates, delicious chicha, among other flavorful eatable ones, increasing the fame of the place.

Don Benjami'n passes away in 1954, giving the business to its children, and later these to its grandsons, those that with effort follow with the tradition.

Growing as much in space as in its typical menu, "El Hoyo " remains by more than four decades delighting to Chileans and Foreigners.

The use of those elements corresponds to an original idea of Don Benjamin. When not finding it a use to the every time but abundant amount of empty barrels , he thought in using them as tables. Single accommodating to some chairs or floors, these turned out to be a very original furniture. In Our days you can delight on one of these old barrels, as well as also on located tables of traditional style in the dining rooms of the place.