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Chef Hector Ruiz had already established himself as an ace interpreter of modern Latin cuisine with his beloved Cafe Ena, but really showed his range reached even further with his tiny, traditional tapas restaurant Rincon 38. His plates are complex but homey: herb roasted pork with patatas bravas, roasted artichokes, dressed in a fondue-like chorizo-manchego sauce; incredibly tender and meaty braised octopus with pimenton aioli and sherry; and huge, whole shrimp in a garlicky broth with grilled bread. Dessert selections are always changing, but their wobbly, richly vanilla-y flan is always in rotation and if they have the made-to-order churros with agave-chocolate dipping sauce, do yourself a favor and order them. Sit at the charming wine bar for the full tapas experience, where you can get recommendations for different glasses of Spanish reds and have the best view of the lively open kitchen.