Rio Mar, a loyal friend and companion

As always, I love an Adolfo Garcia restaurant. After my dinner meeting fell through yet again, I decided it was time to reward myself with Rio Mar … My first choice for taste, comfort, refreshment and amazement every time.

Started off with the special app, pork empenadas with a chimi sauce. Full and crisp without an air pocket in sight, they were everything I hoped for and more.

Second, Panamanian ceviche, fabulously refreshing, of course. The blend of fish and lime with the red onions and habanero peppers is no match for a traditional ceviche.

Next came the piquillo peppers stuffed with crabmeat and shrimp. This is a luxurious segue into the dinner course. Sided  with coconut rice and black eyed peas and we’re in business!

Fourth, the special dinner hit the table, accompanied by the ever-faithful paprika tuna. The special dinner consisted of a one pound pork loin, skin on (oh my, just like pork rinds from when we were kids, but with a candied texture … Yum) on a bed of sweet potato hash and Serrano with sauteed greens on the side. Talk about amazing.

Finally, the night wound down with the infamous tres leches de coco. Tres leches cake with fresh caramel and shaved coconut? If you weren’t in heaven before, you will be then. Always my “go to” dessert at Rio Mar. Sometimes I pretend I’ll get something else, but that’s just as much a pipe dream as going somewhere and NOT getting a shrimp on bun dressed with extra pickles. Come on … Who am I kidding?

Of course, I’d be remiss to not mention the drinks. I started off with a classic caprihinia, the Brazilian take on a Margarita … Finishing off with Rio Mar’s Pimm’s Cup Revival, a splendid Diddy with fresh cucumber, ginger, lime, and strawberries. Easily my two new favorite drinks, hands down.

Christina did an excellent job taking care of us. But of course, the food and the service is always immaculate. They are but two of the many reasons why Rio Mar is a favorite, time after time.

Thanks again, darlings. Looking forward to next time! 🙂

~nolafoodie

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