El Rincon Del Sabor

Our MenuEcuador’s cuisine is characterized by great diversity, which varies according to each geographic region. The three main gastronomic regions of Ecuador are: coastal, Andean and Amazonian.The menu we designed was based on dishes from these regions, which are specially prepared by our cooks with natural and fresh products.Tripe: Based on tripe, also known as booklet, stomach or belly beef / veal, tripe, or often, among other names is a popular dish in the Andean Highlands, also considered a national dish.Stewed Potatoes with Pork Skin:This dish was born over 100 years ago when several families from the neighborhood “Tres Tiendas” for economic reasons, decided to create this dish using a clay pot and the skin of the pig as the main ingredient. This dish has been in the Ecuadorian cuisine until now.Baked Pork:Another dish with clear Spanish influences typical of the markets from Ecuador. The whole pork is baked at high temperatures. To give it its unique flavor, the dish is cooked on a clay over.Cow Feet Soup:It is a soup flavored with peanuts and oregano, along with mote (a grain typical of the Andean countries) and its main ingredient, the cow’s leg. The mixture of components makes it simply delicious.Fried Trout:The Ecuadorian highlands with its rivers, streams and lakes offer a cold climate for the development of a trout river fish with high nutritional value.Bandera Especial:A combination of Coast and Sierra, their combination is Shrimp Ceviche and other meats such as Seco de Chivo and Guatitas.Green Plantain Ball Soup:Typical of the Ecuadorian coast, is a very comforting dish, aromatic broth. Soup with meatballs, green bananas and beef.

Cuisines

• 🍖 South American
• 🇪🇨 Ecuadorean

Dining Options

• 🍱 Lunch
• 🍽️ Dinner