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.
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.
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.
