Hours: Lunch, Dinner: Sunday-Monday, Wednesday-Saturday
This Logan Square restaurant has been serving up coastal Ecuadoran food for more than 20 years.
Luis Valero, the friendly, loquacious owner of Restaurant Ecuador, is quick to inform customers that his food derives from Ecuadors coastal cuisine, which means more seafood and less meat, more plantain and less potato than youd expect from a place owned by folks from the more mountainous eastern side of the country (read: El Condor). We kicked off our visit with a ceviche of black clam, a chewy bivalve in its own rich black liquor, with shrimp and toasted corn. Many of the appetizers are variations on the theme of cheese-stuffed starch, including queso-filled patties of potato, plantain, and choclo, Ecuadoran corn. Valero recommended the sancocho de pescado, a fish soup in a tasty broth with chunks of plantain and cassava. Seco de chivo, goat stew, had tender chunks of meat in a light tomato sauce alongside rice tinted with achiote and sprinkled with crisp sweet plantain, well matched with a flavorful, relatively mild salsa. A traditional dish, llapingacho, is a pair of potato pancakes, crisp on the outside and creamy inside, dressed with two fried eggs and salty Ecuadoran chorizo and splashed with peanut sauce--crazy good. For dessert there are figs and cheese as well as morocho, hominy cooked in cinnamon and milk.
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