In every Spanish restaurant, there's one sound that triggers Pavlovian slobbering. It begins faintly, like the flutter of several Spanish fans. Then it ramps up, like castanets. It's a rapid-fire sizzling: the sound of a hot chorizo. At El Rincón Asturiano, 12 meaty chunks ($6) come in an oil bath that's still bubbling when served. Some people say chorizo is unhealthy, greasy, artery-clogging. Those people are fools. That small clay bowl is an invitation to pig out. So is the $10 cheese platter (which includes bluish cabrales, buttery Manchego, and Minorcan mahon) or the $30 Iberian ham and sausage tablet. But El Rincón, a comfy jewel box of a restaurant that's been in Little Havana for two years, is at its most finger-licking when it does traditional plates such as the squid black rice ($16) or the fabada ($14 for the Wednesday-night special). Remember when Hannibal Lecter spoke of ingesting fava beans and a nice chianti? A fabada is made with similarly hearty beans, a shoulder of pork, Spanish bacon (tocino), and chorizo. Have it at lunchtime or at the end of the night: It's a heavy stew that will slow down even some of the old men at the next table arguing about soccer.

Location Details

225 SW 17th Ave.
Miami FL 33135


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