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Restaurants & Bars 6

Rincon Chileno

Tiplow | Jan 25, 2006 10:09 PM

I was taken to this place (Melrose/2 blks E. of Vermont) the other day for a business meeting by a guy who frequents the place. I never saw the menu; instead, my associate went into he kitchen and ordered everything himself! The meal started with hot soft hand-size bread rolls which were very good eaten with the green salsa picante put out on the table. The salsa is amazing-very much like that I have eaten at Peruvian restaurants-flourescent green, a bit of vinegar, garlic, and a nice burn but not shocking. It was a great compliment to everything we had. Next came ceviche which appeared to be mostly calimari and a bit of fish, covered in fresh onions, tomatoe and shredded lettuce. Very good. Then came the empanadas. There were some filled with a queso blanco-very tasty but deep fried. The others were filled with a seemingly sweetened mixture of ground beef, boiled egg and olives and were baked. These were far and away the best empenadas I have ever eaten-especially when split and liberally lathered with that amazing salsa picante. My entree was the pescado chileno which was a fish I believe called (phonetically) "congrio". It was light and a little flaky and was grilled with herbs, chiles and garlic and served with steamed white rice, tomato slices and a bit of butter rolled herbs. It was very tasty-again doused in the salsa verde. We also had delicious fries which came accompanied by a ketchup that was much more vinegary, fruity and pungent then the usual. Again, very good. Dessert was a caramel cake which appeared to be rolled in sweetened bread crumbs called "mil hojas" (1000 leaves) which came with delicious cappucino. Although I love to try new places, I had never heard of this hole in the wall but I will be back. There doesn't seem to be much talk about it here? This is curious because it was really memorable. I don't know how the prices were because I never saw a menu and didn't pay but I believe my entree was $8.95 (it was on a "Specials" board).

If anyone knows how to make this type of salsa (It seems to be more of a "South American" salsa), I would love to get the recipe!

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