P. 11 - LA PLAYA
APRIL / ABRIL 2014
WWW.PLAYACOMMUNITY.COM
To Advertise / Para Publicidad: [email protected]
CANDELA’S GRILL & RESTAURANT
BY EPICURIOUS EM
T
here’s a new “kid on the block,”
Candela
Grill,
located
approximately 6 km from The
Rey in Coronado heading towards
the city, directly across from Banco
National in Chame. Candela is the
creation of Owner Diomedes (who
prefers to be called “Junior”), and is
assisted by his wife, Ana, and
brother-in-law, Juan. Candela has
replaced the former Rincon Cubano
Restaurant.
My spouse and I were invited to a
tasting dinner shortly after the
restaurant had been open three
weeks. It was very special, since we
were given small tastes of many
dishes; therefore, we were able to
sample and discuss them.
We
started with clams in garlic sauce.
My husband claims to be an expert
on clams and gave this succulent
dish his blessing. The clams came
out steamy hot and sweet in a
luscious sauce of celery, garlic,
peppers, parsley, carrot, butter, and I
suspect, white wine. Definitely a go
for $6.95, and the hot, crispy garlic
bread ($2.50) was the perfect
accompaniment.
Next came a trio of ceviches:
corvina,
pulpo,
and
shrimp
($3.95-$4.95). We both concurred
that they are the best we have had in
Panama. The ceviches awoke our
taste buds with crunchy veggies, a
tangy sauce, and well-marinated fish.
They are made fresh daily, and Junior
uses fresh lime and a little bit of
vinegar. I am not a fan of pulpo, but
would eat this ceviche in a heartbeat.
Our sampling of entrees included
small and jumbo shrimp in garlic
sauce, fried white sea bass, grilled
sea bass fillet, seafood stew, and
roast young pork. Sometimes the
delicate flavor of shrimp becomes
unpalatable when overcooked or
rendered tasteless when masked
with floury sauces, certainly not a
mistake at Candela.
These
tomato-based
sauces
are
unbelievably good with an infinite
variety of textures, flavors, and
colors, and compliment the shrimp
and seafood. We loved the fried
corvina, which was crispy, flakey and
tender—just the way you want it.
While all of the dishes were delicious,
it was unanimous! We favored the
fried corvina and the seafood stew.
Entrees range from $8.95 - $12.50,
which is quite a bargain. Candela
offers a surf and turf for ($39.95), and
the Candela seafood mix ($42.95),
both to be shared. Included on the
menu are three chicken dishes
($7.95), punto de palomilla, similar to
a New York steak ($9.95), and
churrasco, a Panamanian beef
($8.95). Complimentary side dish
choices are French fries, yucca,
congri rice (a Columbian recipe with
black beans, garlic, onion, pork and
culantro), or green salad.
The
restaurant serves sodas, juices, and
tea ($1.50-$2.50), national beer ($2),
imported beer ($2.50), cocktails,
liquors, Sangria, and Frontera wine.
Junior is no stranger to the restaurant
business,
having
an
existing
r