Bottled oils and spices line shelves, ready to sprinkle on a dish for a dash of flavor. Nearby, a painted wall of wood planks adds a homey backdrop to pea-green chairs and tables crafted from blocks of wood. Rincon Escondido proprietor Emilio Fontan drew inspiration from the years he spent living in Spain to shape the restaurant's menu, which teems with authentic Spanish hot and cold tapas and salads. Executive chefs Diego Gonzalez and Santos Jimenez oversee the construction and public-appearance schedules of shareable tapas such as bombas de queso—goat cheese fried balls dipped in orange blossom honey—or piquillos al tar-tar de atun, composed of Navarra red peppers stuffed with spicy tuna tar-tar. Glasses of Spanish red and white wine or sangria can be sipped inside or at outdoor seating area.