Excellent, Authentic Andalucian Food And Music … For A Song!

El Rincon De La Ribera

Calle Camilo José Cela 4

29600 Marbella, Spain

Phone: +34 684 31 89 81
Website
Prices: $$$$

Anna, the bartender at Claddagh Irish Pub in Marbella, turned me on to this new Spanish restaurant just around the corner. She told me that they had good, authentic Andelucian cuisine, excellent wines, and reasonable prices and she was absolutely right!

There was what I would call a “Mariachi” group on the sidewalk in front of the restaurant strumming four guitars and singing familiar songs I have heard many times in Mexican restaurants in California and Texas. I was told that they are called “Tunos” in Spain, but these four gentlemen were much more talented than any Mariachi group I have ever heard. The guitars and voices were melodically synchronized, rendering four part harmonies unrivaled by some of the best barber shop quartets I have heard. They performed non-stop from 9:30pm until nearly 11:30pm when I finally left for my room and they were superb.

The waiter spoke English reasonably well, suggesting wines, starters, and a main course. Nothing I ordered was on the menu. He first brought me a glass of Tempranillo, a dark, robust Spanish red wine with hints of oak along with a “tortilla”. Not the Mexican variety tortilla we expect in stateside restaurants and supermarkets, a tortilla in Spain is an omelette made with eggs and potatoes, resembling a very thick piece of quiche the size of a slice of pie. The tortilla de patatas (€2.50), two slices actually, were light yet savory and delicious.

Anna had recommended the Gambas al Pilpil (€9), an Andelucian specialty with prawns baked in a sauce of olive oil, garlic, and chili peppers accompanied by fresh bread for dipping. The ceramic dish came to me still bubbling with 12 small shrimp, slices of garlic, and a few diced red chili peppers. The fresh sliced baguette easily soaked up the decadent garlic infused oil, raising my cholesterol level by several hundred points. I have to admit that this was one of the best dishes I have had in quite a while.

The service was impeccable, attentive and friendly, always there when needed but not suffocating. I had no idea how much the check would be when it arrived and when it did, I was shocked! Just €16.10 (less than $18) for three glasses of wonderful wine, s starter and a main course,  while enjoying excellent, traditional Spanish melodies – what more could I ask for? Unfortunately, my wife was unable to accompany me on this trip, but even still, this was one of the most enjoyable, affordable dining experiences I have had in quite a while and I will return before leaving Marbella … sorry honey!

I always hesitate before giving the maximum score to any establishment, but I honestly could not find a fault to deduct even a single “bomb”, hence … 

CombatCritic Gives Rincon De La Ribera 10 Out Of 10 Bombs … More Bombs Are Better … It Is “THE BOMB”!

Listen to authentic Spanish “Los Tunos”, the grandfather of Mexican “mariachis”, as I did the night I dined there …

https://www.youtube.com/embed/OMbkh-GRNBo?feature=player_embedded

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Title: Great, Authentic Andalucian Food And Music For A Song

Key Words: Rincon De La Ribera, Rincon, Ribera, Andalucia, Andalucian, Spain, Marbella, Malaga, restaurant, food TravelValue, travel, value, food, definitive, review, menu, guide, gambas, Pil

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Marsana Wellness in Rincón, Puerto Rico Is Neither A Beachhouse Nor A Spa

“Marsana Wellness Beachhouse and Spa” is neither a spa nor a beach house, it is a large house with four guest rooms a couple blocks from a beach with hardly any sand and with an empty hot tub.

When we arrived after having informed the owner of our exact arrival time, his daughter Marina met us at the gate and asked “can I help you”, not in a friendly manner but as if we did not belong in the neighborhood. Once I told her we were guests, she was very friendly and escorted us to our room. We did not see her again for the next 7 days although it would have been nice to get some local information.

The room was nice, medium in size with a queen size bed, pull out futon-type sofa, a small fridge, wardrobe, TV with cable, and an air conditioning unit. Our room faced the back yard and had a large terrace with a table, two chairs, and a hammock and where we spent a majority of our time. The small bathroom was functional with a large tile shower, toilet and vanity.

Marina’s brother Yuri was around more than she was, doing odd jobs around the house and although friendly enough, never stopped to talk. The house is a work in progress and has a large terrace taking up 2/3 of the roof where there are tables, chairs, and the empty hot tub. The stars at night were fantastic as Rincón is a fairly small town far away from the bright city lights.

There are plenty of restaurants in the area, including Das Alpen Café, a German and Italian restaurant in the center of Rincón with small portions and large prices, El Tapatio, a good, inexpensive Mexican restaurant just north of the house on PR-115 going toward Aguada, and several bakeries, the best being Panaderia Eileen just a block south on 115 where you can get wonderful pastries ($1 each), cheap sandwiches ($2.00-$3.75), and assorted drinks and beer. The bakeries in Puerto Rico have a little bit of everything, including a hot table with carne guisada (beef stew – $2), ribs, chicken, rice, beans, and other local foods. They are a great place to pick up a quick lunch or take some food home for dinner and many have tables where you can eat your toasted sandwich or carne guisada.

Being winter, the winds blew from the East most of the three weeks we were in Puerto Rico, making for poor snorkeling and challenging swimming. The seas around Rincón were rough most of the week we were there, so we found a very nice beach about 10 miles north in Aguadilla called Crash Boat Beach. Crash Boat is clean, has nice sand, a shallow, sandy bottom, and because it faces southwest it avoids the swells and large waves from the north, making for clear water and good snorkeling. There is a bar in the parking lot with cheap beer (Medalla – $1.50) and drinks (piña colada – $4), and there are a few food vendors adjacent in the lot with grilled chicken, pizza, frappes and other snacks. There is not a reef in the area and few rocks, but the visibility was 40-50 feet and there were occasional visits by small schools of fish and a few large Jacks from time to time.

The only snorkeling beach in Rincón at this time of year was Balneario Rincón, a small beach just north of town of Route 430 with a reef that can be accessed from the small sandy beach on the north end past the boat ramp. Steps Beach, named after the set of concrete steps precariously perched on the reef, is reportedly the best snorkeling beach in the area and is quite beautiful, but the water was inaccessible during our stay due to the rough seas and lack of a sandy bottom, only reef. We saw Sandy Beach and Pools Beach, a mile or two north of Steps, but although quite pretty, neither were good for anything but sunbathing because they face north and water was rough.

The description of the property on AirBnB was deceiving because there are no spa services available, no meals or breakfast as advertised, and parking is a challenge with just two spaces available (unsecured) for at least four rooms. The “Jacuzzi” was empty and there are no doctors on staff. The highlight of the week were their four dogs who kept us company and were the sweetest they could be. If you do not like or are afraid of dogs, this is not the place for you. There is an outdoor kitchen for guests to use with few plates, utensils, or pots/pans, so cooking would prove challenging if so inclined. But at $45 a night the room was a decent value, but nothing special. I saw that they raised their rates to $60 since we booked and believe you can find better value elsewhere in the area, possibly on the ocean or with a sea view.

CombatCritic Gives Marsana Wellness Beachhouse and Spa 6 Out of 10 Bombs … BOMBAS ARE BUENAS!

PostScript: AirBnB asks guests to review the properties where they stay as well as providing feedback to the host. This is the feedback I provided to Dr. Michael Morales, our host, who was not on the property during the week we stayed at “Marsana Wellness Beachhouse and Spa”:

“We enjoyed our stay, especially your sweet, wonderful dogs. We were pleased overall with the accommodations, but felt your description was misleading. As a retired Air Force lieutenant colonel, honesty and integrity are very important to me and I do not like being misled. My decision to stay at your “beachhouse and spa” was partially influenced by your description:

“mountain-beach views” 

– I could barely see the water from the roof, not a beach in sight 

“organic natural macrobiotic and vegan cuisine” 

– Yuri and Marina may be eating it, but we were never told about it

“wholistic therapies, treatments, classes” 

– Where, when? Why were we not informed of these options and who was leading them? 

“natural foods catering, meals available” 

– Again, we were not informed of this option 

“concierge services, natural beauty care treatments” 

– If you call the 5 minutes Marina spent with us the evening we arrived “concierge services”, that is misleading 

“2 naturapathic doctors on site” 

– Are Yuri and Marina naturopathic doctors? 

“acupuncturists, herbalist, nutritionist, physical therapist ,massage therapist, cooking classes and surfboards available” 

– Available where? 

“we have installed our outdoor Jacuzzi” 

– True, but it was empty the entire time we were there and by the rust on the metal, it looks like it probably does not work 

My recommendation is to be more honest in your description or actually provide the options you say you have. My 6 Out of 10 rating is very generous and strictly based on the value of what we got for what we paid ($45 a night for a basic room) and I did not deduct for the deceiving description. 

Again, we were not displeased with our stay, only the misleading description. 

As a travel critic I have the duty to report honestly and accurately to my readers and followers and would be doing them a disservice if I omitted the facts I described above. Because this review will be published  on AirBnB and my blog, http://www.CombatCritic.com, I would be remiss if I were not completely honest. I hope you understand. 

Finally, I think you should consider reducing your rate to the $50 per night range as your new $60 rate is probably more than the room is worth. 

Thanks for having us!”

Key Words: Marsana, wellness, beachhouse, spa, AirBnB, hotel, room, beach, Rincón, Aguada, PR, 115, Puerto Rico, puerto, rico, CombatCritic, combat, critic, TravelValue, travel, value 

El Tapatio; Good, Cheap Mexican Food … and Potent Margaritas … Near Rincón, Puerto Rico

El Tapatio – Comida Mexicana
PR-115, KM 20
Aguada, Puerto Rico
$$$$$

Margarita – $6.25

Unassuming from the outside, we decided to give El Tapatio a try after some so-so dining experiences in the Rincón area. It lies on the East side of PR-115 just a mile or two South of downtown Aguada in an area that is mostly residential with the odd kiosk Criollo here and there. The food was very good, the prices fair, and the margaritas very strong … they sure don’t skimp on the tequila!

We started with the carne y queso (meat and cheese) nachos  ($3.50), a 4 ounce guacamole ($2), and a large pico di gallo ($2). The nachos were not huge, but tasty, coming in a cardboard serving tray with homemade chips, generous portions of ground beef, and smothered in melted cheese. The guacamole not too bad and that is coming from the GUACAMOLE KING and the pico de gallo fresh and spicy. All three starters were a very good value.

Tacos Duros – $1.60 Each

For dinner we shared a cheese and beef quesadilla ($4.50), two tacos duros (hard tacos – $1.60 each), and a beef and cheese enchilada ($4.75). The tacos were good, especially with some guacamole and pico added. The quesadilla hot and decent, and the enchilada (which came with a small portion of refried beans) substantial and delicious.

Beef and Cheese Enchilada – $4.75

A surprisingly good dinner for $32, including two margaritas ($6.25), that were some of the most potent I have had in recent memory.

CombatCritic Gives El Tapatio 7 Out of 10 Bombs … BOMBAS ARE BUENAS!

Key Words: El Tapatio, el, tapatio, Mexican, food, restaurant, eat, taco, enchilada, burrito, quesadilla, nacho, margarita, CombatCritic, Aguada, Puerto Rico, TravelValue

Das Alpen Café (Rincón): Pretentious, Overpriced, Microwaved?

Das Alpen Café,
Rincón, Puerto Rico
$$$$$

Dinner Salad

Rincón is better known for big waves, deeply tanned surfers, and pizza joints than it is for fine dining and Das Alpen Café will not change that image. At the Southwest end of the plaza in heart of downtown Rincón, the restaurant is unassuming and having arrived on Three Kings Day (Puerto Rico’s second Christmas) we were not sure it was even open for business based on the sparseness of furnishings inside. If they were going for a minimalist look, they were highly successful.

We arrived shortly after six two nights later and beside the hostess and a waiter, we were the only people in sight. The hostess sat us and quickly returned to her dinner at the bar while typing away on her cell phone. The only thing in the room that looks Bavarian is the flag hanging in front of the kitchen entrance, the tables few and uncovered, and the music a light jazz with no resemblance to anything either Italian or German as is advertised.

Potato Leek Soup ($3.50) and Goat Cheese Tart ($8)

Our server, Jeffrey, was very nice and attentive. I ordered a stout ($9.50), one of only two draught beers on the menu and the closest thing to a Warsteiner Dunkle available and one of the most expensive beers I have consumed, including at overpriced airports. We started with the savory goat cheese tart (described as goat cheese with caramelized onions and basil – $8) and a cup of “crème of potatoes and leek soup” ($3.50). The soup quickly arrived and, while reasonably tasty, was lukewarm and could have used a garnish to add some color. We had to ask for bread, but by the time it finally arrived what was left of my soup was long cold. The tart was an utter disappointment. Looking more like a small, sad piece of quiche than a tart, it had obviously been “nuked” with the soggy crust separating from the filling and no caramelized onions or basil in sight.

Jägerschnitzel – $20

I had the Jaeger Schnitzel, described as “Hunters Schnitzel, a pork cutlet with white wine and cream reduction with bacon and wild mushroom served with red cabbage and homemade bread dumplings”. As a schnitzel lover, I have eaten schnitzel dozens of times throughout Germany, Austria, Hungary, Slovenia, and the United States, I was surprised by the size of the cutlet and not in a good way. German schnitzel normally covers a large plate, but the red cabbage dwarfed this one, yet looking massive next to “the” lone dumpling (not “dumplings” as was described on the menu). A little bigger than a Swedish meatball, I had to ration the little dumpling to make it last as long as possible. The hunter sauce was good, a bit too salty, with small pieces of mushroom, minced onion, and bacon, but barely enough to cover the cutlet and none leftover for the dumpling or bread, which was being rationed three small pieces at a time.

Forest Schnitzel – $20

My wife ordered the Forest Schnitzel, a “pork cutlet with Marsala wine and mushroom sauce served with red cabbage and homemade bread dumpling”. Again, the cutlet was small in comparison to every other schnitzel I have ever had, but the Marsala sauce was very good, light, and slightly sweet from the reduction of this fruity wine from the small town in Sicily where it gets its name. She also received one dumpling, slightly larger than mine, and left most of her red cabbage which was sweet and acidic as Bavarian red cabbage should be, but overcooked and soggy.

Das Alpen Café attempts to appear “gourmet” with large prices and small portions, but fails to deliver. German food in general and schnitzel in particular is meant to be consumed in large portions with an abundance of sauce and mushrooms, a large portion of potatoes or spaetzel, and nothing red or soggy on the plate. Granted, Rincón is a tourist area and prices are expected to be a bit higher than small fishing villages like Punta Santiago, but Das Alpen Café left me uninspired in terms of TravelValue.

CombatCritic Gives Das Alpen Café 6 Out of 10 Bombs … BOMBS ARE GUT!

Key Words: Das Alpen Café, alpen, café, Rincón, Ricon, Puerto Rico, puerto, rico, German, Italian, food, dinner, tart, schnitzel, Jaeger, CombatCritic, TravelValue

Jaeger (Jäger) Schnitzel Recipe

Schnitzel

1-pound thin veal or pork cutlets

1/2-teaspoon salt

1/8 teaspoon freshly ground pepper

1/3-cup all-purpose flour

2 eggs, lightly beaten

1-cup fine, dry bread crumbs

3 tablespoons butter

3 tablespoons vegetable oil

Sauce

1 lb. Mushrooms, washed and cut into bite-size slices

2-3 slices bacon, sliced into small pieces

1 small onion, finely chopped

1/2-cup vegetable, beef, or chicken broth

1/2-cup heavy cream

1/2 teaspoon dried thy

A small bunch parsley, finely chopped

Extra milk as needed

Season each cutlet with salt and pepper (both sides) and let stand at room temperature for 10-15 minutes. You will need 3 plates, adding flour to the first, eggs to the second, and breadcrumbs to the third. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. Coat each cutlet with flour, dunk it in the eggs, and then coat it with breadcrumbs, putting the coated cutlet immediately into the hot skillet. Cook each side for about 3 minutes or until each side is a deep golden brown. Remove the schnitzel and place it on a plate lined with paper towels to absorb any extra grease and keep warm in the oven.

Using the same pan as you made the schnitzel in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside. Add a little butter to the same pan, add onions and bacon, and cook until the onions begin to brown. Add the mushrooms back to the pan, then add the broth, cream, salt, pepper, and thyme. Bring mixture up to a simmer and continue until liquid has noticeably reduced (about 15-20 minutes), stirring occasionally.

Stir milk into the sauce until the sauce reaches the desired consistency (shouldn’t be too thin). Remove pan from heat, stir in 2/3 of the chopped parsley, and add salt and pepper as needed. To serve, place a schnitzel on a plate and top with the sauce, sprinkling some chopped parsley over the sauce and serve with pan-fried potatoes or spaetzel (spätzel) … ENJOY!