Classic spanish seafood rice is cooked with squid ink to make it black. The color is mostly for presentation as it does not interrupt the fresh flavors of the squid, clams and mussels that make the dish. It is served with special oil with garlic aioli that balances perfectly with rice.
12 B/
Seafood
For Lighter Options, Enjoyed Clams in Salsa Verde
Fresh clams in a light green sauce with garlic which took into account the taste of the clams so small to be enjoyed. (For one)
4.5 B/
For Lighter Options, Enjoyed Clams in Salsa Verde
Fresh clams in a light green sauce with garlic which took into account the taste of the clams so small to be enjoyed. (For two)
7 B/
The Small Portion Was Quite Large! And We Could Not Reject the Corvina Ceviche
Which is made fresh several times a week. This particular batch was in the morning, and after only one day of marinating, large pieces of flaky white fish meat were tender and tasty. Often the ceviche becomes overwhelmed by too much lemon, salt and onion to the extent you can not taste the fish. This version was cooked to perfection.
5.5 B/
Meat
Chef juan francisco domingo came to panama from palma de mallorca, spain to take charge of the kitchen at rincon del filo. He is a purist, saying that "the raw materials are the most important factor. " Designed a menu that presents the product, without overwhelming with too much seasoning, allowing real flavor to flourish.
To Begin, My Guests and I Ordered Croquettes of Ham
Which provides six croquettes riquisimas (a top spanish popular) composed of béchamel creamy, delicious jamon serrano (spanish ham) and rolled in bread pieces to be fried until golden brown in a crust.
7 B/
We Also Had the Sheaves of Ham
Six servings of tasty ham on skewers wrapped in emmental cheese, which is soft in texture and has a mild flavor of nuts.
7 B/
Also is breaded and fried. Finally, in the department greatly enjoyed fried stuffed mussels ($ 7.50). The mussel mince was eminently flavorful and perfectly complemented by the garlic, onion and chopped herbs with which were stuffed back into their shells, topped with a creamy white sauce and cheese laga bechemel before being breaded and fried. All were perfectly breaded fried snacks, providing the perfect crunch without feeling heavy.
On the Recommendation of Chef Dominic, Served Us Piglet
25 B/
The baby pig is not yet officially part of the menu, as the chef only recently found an excellent supplier. We had the back section of pork, cooked in its own juices and served on a bed of thin-cut potatoes. Pure flavor. The skin, left on the court, i get to have a roasted chocolate and tasty juices soaked and drained meat to the dressing. Two cuts of pork baby are available, shoulder and leg (ham).
Specialties
The Edge Corner Specialties Are Seafood, Rice and Meat