Special dough filled with a stew of ground beef, onions, golden raisins and boiled ¼ egg. A delicious dip for sharing, could be mild or hot.
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Special dough filled with a chicken stew with red peppers, garlic, spices and ¼ boiled eggs. With a perfect matching dipping sauce. Mild or hot
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Special dough filled with lots of Italian chorizo, jalapeno and cream cheese.
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Special dough filled with a great amount of feta cheese and ricotta, with fresh spinach seasoned with salt and black pepper.
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Special dough filled with a blend of vegetables, with the main ingredient White Mushrooms. Dipping sauce
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Special dough filled with a lots of fresh cheese with delicious ham and a touch of cream cheese.
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Delicious cheesecake with a layer of red velvet cake topped with whipping cream and red velvet crumbs
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Perfect soft cookie filled with a homemade special Dulce the Leche.
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Crema volteada (lit. upside-down cream) is the Peruvian version of the Spanish flan and the French crème caramel, prepared with sugar, condensed milk, evaporated milk, vanilla essence, and eggs. The vanilla-flavored custard made with milk and eggs is covered in caramel sauce, making the dessert sweet and rich.
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Soft, moist and soaked in 3 kinds of milks. This cake is going to melt in your mouth.
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If you are fan of chocolate, you will love this delicious Devil Food Cake filled with a perfect chocolate ganache topped with a dreamy chocolate buttercream frosting.
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Sanduche de chancho hornado is an Ecuadorian roasted pork sandwich that has lettuce, pickled red onions, and your choice of condiments.
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Encebollado is made with fresh tuna, yuca or cassava root, tomatoes, onions, cilantro, spices and is served with curtido or pickled onions and cilantro on top or mixed in with the soup. The pickled or lime marinated red onions are what give it the name “encebollado”. It is a typical soup from the coastal region in Ecuador.
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Green plantain deep fried with lots of cheese , 2 sunny side eggs and a portion of beef stew
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Bolon de verde – mashed green plantain dumplings or balls stuffed with cheese and/or chicharrones and fried until crispy- is another traditional Ecuadorian recipe from the coastal region.
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Tigrillo' is an Ecuadorian specialty of mashed green plantains scrambled with queso fresco and eggs, usually served for breakfast. Though I think it's appropriate for any time of the day.
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