May 14, 2021

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El Rincon Que No Conoces Restaurant

It’s a fact that widely known amongst tourists that everybody wishes to discover the location nobody learns. We want to eat where nobody eats. It’s a reality that the owners of El Rincón Que no Conoces should understand since the name of Lima restaurant equates actually to “The Corner You Do Not Know.”

Famous chef Teresa Izquierdo Gonzáles, the godmother of Peruvian food, is no longer with us. However, her tradition lives on at her popular huarache (a no-frills conventional restaurant) to the south of Lima’s. The old-school Criolla haunt with yellow walls, and red bricks are the location to come for Doña Teresa’s traditional preparations of causa rellena (yellow potato casserole layered with shrimp or tuna), ají de gallina (shredded chicken in spicy sauce), and picarones (squash fritters). The comfortable two-level restaurant is close to no place, it’s an organization, and worth the detour.

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Both El Rincon Que No Conoces and La Rosa Nautica Restaurant are extremely suggested by expert tourists. In General, El Rincon Que No Conoces ratings partially much better than La Rosa Nautica Restaurant. El Rincon Que No Conoces has a TripExpert Score of 81 with favourable evaluations from 4 customers, such as Frommer’s, BlackBook, and Lonely Planet.

Peruvian Creole food restaurant is complete of custom, which opened its doors on April 26, 1978, an endeavour by our cherished creator and mom of Peruvian food, Doña Teresa Izquierdo. Exceptional food in a Unique location in Lima, because the Rincon is not anywhere else. The Corner you do not Know develops as a name, influenced by talks in between Doña Teresa, her child Elena and nieces, consisting of Consuelo, who recommended the unidentified Corner, to later on obtain in their present name: The Corner you do not understand.

Here is some reality about Spanish Restaurant before you think about to go there.

-Spain produces 44 per cent of the world’s olive oil, more than two times that of Italy and four times that of Greece. As a result, it’s the leading olive oil-producing nation worldwide. More than 25% of Spain’s oil (10 per cent of the overall world production) originates from the province of Jaén in Andalusia.

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-Nearly three-quarters of the world’s saffron is grown in Spain. Now’s your possibility if you’ve ever desired to equip up on the world’s most pricey spice.

-The original paella was not a seafood meal. Instead, the conventional Valencian range was made with bunny, chicken, and pork (and in some cases snails). While seafood paella is a tasty choice when succeeded, perfectionists will inform you it’s not genuine.

-Tapas are not a kind of food, but a way of consuming it. The art of tapas in Spain includes heading out to a bar (the more congested, the much better) with a considerable group of good friends and buying numerous plates to share.

-There are several supposed origin stories concerning how tapas became. One popular legend recommends that the very first tapas were easy pieces of cheese or ham positioned over a drink to keep flies out (the verb tapas is ways “to cover” in Spanish).

-The Spanish (in particular, people of Cadiz) claim to have developed fried fish. Fantastic Britain had links to Cadiz in the eighteenth century, and it is believed that the British imported the concept of fish and chips from there. It stays among the most popular meals in Spain in addition to in the UK even today.

-“Denominations of Origin” prevail in Spanish red wine labelling (more on that in a bit). These differences also used in Spain to ensure the quality of whatever from ham to olive oil and even paprika.

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-Tomatoes, potatoes, avocados, tobacco, and cacao (for chocolate) were all imported into Europe by Spain.

-Spain is among the leading five importers of Scotch worldwide.