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Ceviche de Camarón

Wild Pacific shrimp cured in lime, red onion, tomato, cilantro. Plantain chips and popcorn alongside.

Empanadas de Viento

Crisp, airy fried empanadas filled with fresh cheese and dusted with sugar. Two per order.

Bolón de Verde

Mashed green plantain shaped around chicharrón and queso fresco, pan-toasted golden.

Encebollado

Albacore and yuca in a rich onion-tomato broth, marinated red onion. Ecuador's hangover cure.

Locro de Papa

Andean potato soup with melted queso, avocado, sweet corn. Highland comfort food.

Seco de Pollo

Chicken braised in chicha and naranjilla, cilantro rice, avocado, sweet plantains.

Hornado

Pork shoulder roasted overnight with chicha. Mote, llapingacho, agrio sauce, avocado.

Llapingachos

Achiote-tinted potato cakes stuffed with cheese. Chorizo, fried egg, peanut sauce, avocado.

Guatita

Slow-cooked tripe and potato in a creamy peanut sauce. Served with rice.

Patacones

Crisp green plantain rounds, sea salt, garlic mojo for dipping.

Mote Pillo

Soft hominy scrambled with egg, green onion, achiote. A highland staple.

Tres Leches

Sponge cake soaked in three milks, whipped meringue, cinnamon, fresh strawberry.

Espumilla

Pink whipped guava meringue, like a cloud. With cinnamon sprinkles.

Colada Morada

Spiced purple corn and Andean berry drink, served warm. Cardamom, cinnamon, naranjilla.

Horchata Lojana

Eighteen-herb infusion from Loja, served hot or iced. Pink, fragrant, calming.