Typical Menu

Appetizer

• Mini white corn empanada filled with chorizo and spices.

Starter

• Country chicken broth with sweet potatoes.

Sorbet

• Naranjilla pulp base with triple sec, flavored with cedron.

Main course

• Typical Andean Fritada: slow-cooked and browned pork, accompanied by fried maduros, potato tortilla, corn and Creole salad.

Dessert

• Ecuadorian trilogy: mini cheesecake baked with guava jelly, crispy pristiño rings in panela honey and the traditional figs with cheese.