The full menu

Chicken braised slowly in a savory herb and cumin stew until it falls apart. Not spicy. Served with fluffy rice, tangy curtido, and sweet plantain.

Ecuadorian fried rice, wok-tossed with chicken, sweet peas, carrot, and egg. Mild and comforting. Ask for it all-vegetable (vegetarian, or vegan without the egg).

Thin steak in a crisp golden breading, crunchy outside and juicy inside. Savory and kid-friendly, with rice, beans, and sweet plantain.

A light garden plate of seasonal vegetables with rice, golden fried yuca, and creamy avocado. Fully vegan.

Pastries folded by hand and fried until golden, with a light dusting of sugar for that Ecuadorian sweet and savory bite. Flaky outside, filled with melted cheese or seasoned beef. The cheese version is vegetarian.

Green plantains smashed and fried twice, crunchy and golden outside and tender inside. Savory and starchy, not sweet, not spicy. Have them plain with tangy curtido, piled with avocado guacamole, or topped with grilled shrimp.

The street-food classic: crispy fries piled with sliced beef franks. Savory and satisfying. Add ají for a little kick.

Lightly battered calamari fried to a clean golden crisp, tender inside and mild. Served with our house tartar sauce.

A generous platter for sharing: crispy fried pork with crackly edges, soft yuca, mote, toasted corn, fresh cheese, sweet plantain, and eggs. Rich and savory.

Cassava fried golden, with a crisp shell and a soft, steamy inside. Like a richer french fry, mild and savory. Great with ají.

Tender hominy scrambled with egg and scallion. Soft, savory, and comforting, a beloved Andean breakfast at any hour. Ask for it vegan with avocado instead of egg.

A feast on one plate: grilled sirloin, rice, beans, crispy chicharrón, sausage, avocado, sweet plantain, and a fried egg. Hearty and savory, made for a big appetite.

Our grand mixed grill of char-grilled steak, shrimp, chicken, pork loin, chicharrón, and sausage. Smoky and hearty, balanced by sweet plantain, avocado, rice, and beans. Made to share.

Beef braised low and slow in a rich, marinated stew until tender and deeply savory. Not spicy. With rice, curtido, avocado, and sweet plantain.

Sirloin stir-fried hot and fast with tomato, onion, and pepper. Savory, juicy, and a little smoky. With rice, fries, beans, avocado, plantain, and a fried egg.

Top-round steak your way, crisp golden breaded or simply grilled. Savory and satisfying, with rice, beans, fried plantain, fries, a little encebollado, and avocado.

Crispy breaded chicken, golden and juicy, mild and easy to love. With rice, beans, a little encebollado, sweet plantain, and fries.

For the curious: tender tripe in a smooth, nutty peanut and potato sauce. Gentle, rich, and a home favorite. Not spicy. With rice, salad, avocado, and sweet plantain.

Chicken braised slowly until it falls apart in a savory herb and cumin stew. With rice, curtido, avocado, and sweet plantain.

Ecuadorian fried rice loaded with chicken, shrimp, and beef, plus sweet peas, carrot, egg, and avocado. Smoky, savory, and generous. Make it all-vegetable and vegan on request.

A grilled pork chop, juicy with a lightly charred edge. Simple and savory, with rice, beans, sweet plantain, a little encebollado, and avocado.

A garden plate of seasonal vegetables with rice, carrots, peppers, peas, golden fried yuca, and avocado. Light, fresh, and fully vegan.

A full New York strip grilled the way you like it, juicy and savory. With rice, beans, sweet plantain, a little encebollado, and avocado.

A well-marbled rib eye grilled until juicy with a savory char. Our most indulgent cut, with rice, beans, sweet plantain, a little encebollado, and avocado.

Our signature vegan bowl, named for the Galápagos tortoise. A hearty base of rice and savory beans piled with sweet plantain, crispy patacones, creamy avocado, and tangy curtido, with ají on the side. Fresh, filling, and 100% plant-based, and a great quick lunch. Have it as a bowl, or go big as a platter to share.

Lentils simmered slowly into a thick, comforting stew over rice. Earthy, savory, and gently seasoned, not spicy. With crunchy patacones, avocado, and tangy curtido. Fully plant-based. Try a cup, or settle in with a full bowl.

A nourishing Andean bowl of nutty quinoa with sautéed peppers and onion, black beans, sweet plantain, avocado, and a squeeze of cilantro lime. Fresh and filling.

Silky hearts of palm and creamy avocado tossed with tomato, red onion, cilantro, and fresh lime. Light, bright, and refreshing.

Cool tilapia marinated in citrus, tangy and refreshing with a touch of sweetness, never spicy. Tender fish in a bright lime marinade, with golden fried yuca, white corn, red onion, and crunchy tostado to scoop. Made to order.

Plump shrimp simmered in a silky coconut and tomato sauce. Creamy, lightly sweet, and aromatic, with a gentle coastal warmth that is not spicy. With rice, green plantain, and avocado.

Tilapia and shrimp together in that same creamy coconut sauce. Rich, comforting, and a little sweet. With rice and green plantain.

A coastal seafood rice piled high with tilapia, shrimp, calamari, and crab legs folded into savory, lightly smoky rice. Generous and full of the sea.

Our beloved broth three ways, with tuna, shrimp, and tilapia in one bright, citrusy, cumin-warm bowl. Hearty and refreshing, with tostado on the side.

A whole tilapia fried until shatter-crisp outside and moist within. Savory and fun to share, with rice, beans, avocado, salad, and fries.

The coastal showstopper, made to share: crispy fried tilapia, patacones topped with shrimp, a seafood medley, fried yuca, and crab legs. Savory, varied, and generous, like a whole coast on one platter.

A soul-warming hen soup, clear and golden, simmered slowly until deeply comforting. Mild and restorative.

Green-plantain dumplings in a hearty beef and peanut broth. The dumplings are soft and savory, the broth rich and nutty. A highland classic. Contains peanuts.

Traditional beef soup, clear and warming, with tender beef and vegetables. Honest comfort. May contain peanuts.

A rich, time-honored cow's-foot broth, silky and gelatinous and deeply savory. The kind of soup that feels like medicine.

A generous seafood soup brimming with the catch, briny and warming in a savory broth.

Rice, beans, avocado, lettuce, pico, and cheddar with fries. Choose chicken, beef, carnitas, or sautéed garden veggies. Make it vegan by holding the cheese and adding guacamole.

Our house burger done right: a juicy griddled patty, melted cheese, and all the fixings, with fries.

Fresh cod in a crisp golden batter with house fries and tartar sauce. Light, flaky, and satisfying.

A warm wheat tortilla with melted mozzarella, simple and comforting. Vegetarian as is. Add chicken, carne asada, or carnitas.

Crispy plantains, sweet fried plantain, fluffy rice, savory beans, and golden fries.

Tender hominy, warm arepa, creamy avocado, crispy pork, and a fresh little salad.

Fresh tropical fruit blended to order, smooth and refreshing. Pick your flavor: tart mora, sweet mango, floral maracuyá, creamy guanábana, or citrusy naranjilla. With water (lighter, vegan) or milk (creamier).

A warm or iced spiced oatmeal drink, silky and scented with cinnamon and just a little sweet. Comforting and traditional.

The flavors of home: Inca, Fiora, Manzana, and Tropical. Sweet, fizzy, and nostalgic.

Our own locally brewed beer, crisp and easy to drink, made just for us. A perfect partner for ceviche or the grill.

Fresh fruit waters, hot coffee and tea, and the classic malt soda.

Warm churros rolled in cinnamon sugar, crunchy outside and soft inside, with cold vanilla ice cream. Sweet and cozy, just right to finish.

Figs stewed slowly in spiced cane syrup, soft and jammy-sweet, with a slice of fresh cheese for a salty-sweet contrast. A traditional Ecuadorian finish.

Rich and layered, with deep chocolate and a moist crumb. For the table's sweet tooth.