P. 8 - LA PLAYA
JUNE / JUNIO 2014
EL RINCON DEL CHEF
By Epicurious Em
E
and breaded calamari ($4.25-$6.50).
The soup of the day is $2.50, and
there are six fresh salads ranging in
price from $4.50-$8.50.
The menu is huge, with a blackboard
of daily specials.
Specials might
include ceviche, jumbo shrimp, clams,
baby back ribs, or whole fried corvina.
There are several appetizers to
choose from, including our favorite,
Indian samosas with tamarind dip,
mushrooms in garlic sauce over toast,
There are four chicken breast dishes
($8.25-$9.75). On one occasion we
chose the chicken breast stuffed with
spinach in a white sauce, and a
chicken breast in green peppercorn
sauce. The chicken was tender and
juicy, and the sauces were light and
flavorful, but not overpowering. In the
meat department, beef fillets, rib eye,
and breaded pork chops are offered
($8.50-$13.50). We thought the pork
chops were really good: two large
l Rincon del Chef is located on
Robert Eisennman Ave. in
Coronado.
Chef Fernando
Paredes is a boat anchor in the
community and has been here for 12
years.
Chef worked at Hotel
Coronado before starting his own
restaurant.
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QUOTE: “I like a cook who smiles out loud when he tastes his own work.” –
Robert Farrar Capon
boneless breaded chops, a great
value at $8.50. The rib eye was
exceptional: very tender and laced
with a mouth-watering peppercorn
sauce. Corvina, salmon, octopus, and
shrimp are all on the menu, prepared
in different ways ($8.50-$13.50).
There are pastas ranging from
($7.95-$13.50), and Chef was making
homemade raviolis recently, offering
six different fillings for $6.95-$7.95.
We chose the spinach, which came
out steamy hot with a light sauce and
literally melted in our mouth. As
mentioned, the menu is extensive.
Chef has a grilled section with chorizo,
rib eye, shrimp, chicken, salmon
($8-$13.50) and an imported New
York or rib eye for $31.25 and several
casseroles ($14.50-$15.50). Not to be
missed is the imported hamburger for
$7.50. His paella is the best in the
area ($7.75-$10.75 per person). He
asks for a minimum of two persons,
and it is always wise to call and order
ahead. You can customize your paella
with savory lobster or sautéed
calamari.
Sides are French fries, boiled and
baked potatoes, rice, fried plantain,
yucca, and boiled vegetables.
Desserts include flan, crepes, passion
fruit mousse, cheesecake, ice cream
and crème brulee ($1.95-$5). Just
about any beverage you may want are
offered: coffees, teas, fresh juices,
specialty alcohol drinks, local and
imported beer, sangria, and Frontera
wine ($14/bottle), Santa Rita wine,
$3.50/glass.
Before writing this article, we revisited
the restaurant for lunch and dinner
several times. Our service has been
great, and the food has been
outstanding.
We have carefully
observed consistently good service for
other patrons in the restaurant, many
times when there were several large
tables of patrons.
Chef Fernando is a kind, caring, and
generous man, who is also very shy.
He caters special events, and we have
attended a few, including an event
with a roasted pig and a “Mondongo,”
(stewed tripe), which is the traditional
dish for the topping off of a newly
constructed home. The events have
been very nice with some exceptional
food. As if catering and running a
restaurant aren’t enough, Chef also
sells his bottled picante sauce ($3.50)
and aromatic herbal oil ($6.50). The
prices in this restaurant are extremely
fair, and the portions are generous.
The description of this restaurant
might be, “An untypical Panamanian
restaurant with a definite international
flair.”
Rincon del Chef is open from 1 p.m. –
9 p.m. Tuesday through Friday, and
from 9 a.m. – 10 p.m. Saturday and
Sunday. Closed on Monday.
Telephone: 345-2072, 6676-4834.
E-mail:
[email protected]
TIP:
Listed are some useful
Spanish cooking terms:
a la criolla
a la plancha
a la sal
ahumado
al ajillo
al vapor
apanada
asado
bien cocida
carbon
cazuela
crudo
deditos
dos vueltas
frita
hervido
parrillada
picado
pure
rellenos
revueltos
salteados
tortilla
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