Fusion Gastronomique Latina

Ecuador's national soup, made with fresh tuna, cassava, and marinated onions. Rich and flavorful broth. Often consumed for breakfast or to revitalize.

Enriched version of traditional encebollado with the addition of shrimp. Combines the flavors of tuna and crustaceans in a savory broth.

Typical complete dish from the Ecuadorian coast including rice, a lentil or bean stew (menestra), and a choice of meat or fish. Served with fried plantains.

Shrimp cocktail marinated in a lime, tomato, and onion-based sauce. Fresh, tangy, and slightly sweet. Served cold.

Breaded and fried meat cutlet, crispy and golden. A classic and comforting dish served with traditional accompaniments.

Beef tripe stew simmered in a creamy peanut and potato sauce. Rich flavor and creamy texture. A very popular dish in Ecuador.

Ecuadorian version of Chinese fried rice. A hearty mix of rice, various meats, shrimp, and vegetables, seasoned with soy sauce. Flavorful and slightly smoky.

Traditional soup prepared with beef feet, rich in collagen. The broth is thick and milky, enhanced with giant white corn (mote). Very nourishing.

Farm chicken broth, flavorful and comforting. Served with chicken pieces, hard-boiled eggs, and sometimes potatoes. A family classic.

Spicy and robust seafood soup, originating from the Peruvian coast. Rich in fish and crustaceans, with a concentrated broth of intense marine flavors.

Creamy and hearty shrimp chowder. Contains milk, cheese, potatoes, corn, and poached eggs. Rich and slightly spicy flavor.

Light and quick soup (hence its name) made with ground beef and fine pasta. Clear and comforting broth, ideal for a light meal.

Very hearty plate including a grilled steak topped with fried eggs, accompanied by fries, rice, and plantains. A complete and satisfying meal.

Peruvian fried rice with Chinese influence (Chifa), stir-fried in a wok over high heat with soy sauce, eggs, green onions, and a mix of meats.

Seafood variation of Chifa-style fried rice. Wok-fried rice with shrimp, squid, and other seafood, flavored with soy sauce and ginger.

Mix of seafood and fish pieces, usually fried until crispy. Served with a red onion salad (salsa criolla) and sauces.

Marinated fish pieces then fried until golden and crispy. Served with fried cassava and a tangy red onion salsa.

Whole or fillet fish simply fried, served with white rice and a fresh salad. The fish remains tender under a crispy skin.

Fried fish fillet topped with a rich and creamy seafood sauce, often spicy. An indulgent and flavorful dish.

Peruvian-Chinese fusion dish. Wok-fried spaghetti with beef strips, onions, tomatoes, and soy sauce. Juicy and flavorful.

The iconic stir-fried dish of Peru. Beef seared in a wok with onions, tomatoes, soy sauce, and vinegar. Traditionally served with fries and white rice.

Crispy fried chicken, marinated with spices before cooking. Tender and juicy inside. Served with fries and sauces.

The quintessential Colombian national dish. A generous platter combining red beans, rice, minced meat, chicharrón (fried pork belly), egg, plantain, and avocado.

Platter of grilled or fried meats (pork, chicken) cut into pieces to share. Served with accompaniments like cassava and plantain.

Creamy seafood stew simmered in coconut milk. Rich and flavorful, typically served with coconut rice for a sweet and savory touch.

Extra portion of steamed white rice.

Extra portion of stewed red beans.

Dried and roasted corn kernels, crunchy and salty. A typical Andean side dish or snack.

Extra portion of fried and mashed green plantains.