Ecuadorian cooking · Est. 2016
From the highlands
to the coast.
Tierra Verde is a small kitchen in Jackson Heights cooking the dishes Andrea grew up eating in Quito and Manta. Soups, ceviches, llapingachos, hornado on Sundays.
From the kitchen
A few favorites.
Shrimp Ceviche
Ceviche de Camarón
Wild Pacific shrimp cured in lime, red onion, tomato, cilantro. Plantain chips and popcorn alongside.
$18
Slow-Braised Chicken
Seco de Pollo
Chicken braised in chicha and naranjilla, cilantro rice, avocado, sweet plantains.
$24
Stuffed Potato Patties
Llapingachos
Achiote-tinted potato cakes stuffed with cheese. Chorizo, fried egg, peanut sauce, avocado.
$22
The cook
Andrea Vargas
cooks from memory.
Andrea opened Tierra Verde in 2016, after fifteen years of cooking the same dishes for her family every Sunday. The encebollado recipe is her grandfather's, from Manta. The locro is her mother's, from outside Quito.
The menu rotates with what's at the market. Sunday hornado is non-negotiable.
Hungry?
Order pickup — most of the menu is ready in 25 minutes.