Our tasting menu is my personal journey through childhood in Ecuador, coming of age in France and adulthood in the US. It’s truly Ecuadorian Born, Globally Inspired. I hope you enjoy! -. Chef Alejandra Espinoza
Empanadita de choclo
Andean corn (Morocho) filled with creamy corn and cheese.
Cilantro aioli and queso manaba
Region: Ecuador / Mountains
Inspiration: My favorite traditional dish of Ecuador!
Oyster with passion fruit and chamomille
Region: San Francisco (USA) & Manabí (Ecuador)
Inspiration: This dish is very special for me. It represents my culinary journey in San Francisco, where I used to harvest oysters and eat them with lemon on my husband's boat.
Tributo al Oriente
Amazonian bouquet, grilled chontacuro
Region: Ecuador Amazon Forest / Nordic countries
Inspiration: This is a tribute to my first time discovering smokey flavors at the Ecuadorian region of Tena when I was 12 years old. It is also a memoir of my first time tasting Chontacuro, 5 years old, it is a very valuable product! But this course has also an influence from my time in the Nordic countries where I ate a lot of smokey fish.
Tamal de Mejido
Filled with sweet cheese. Dark chocolate sauce.
Region: Ecuador Andean Region
Inspiration: My wonderful journey through Ecuadorian festivities 'Carnaval de Guaranda' in which you will always find delicious 'chiguiles or humitas' with a sweet filling made by my grand mother.
Mahi Mahi peanut ceviche, diced cucumbers, toasted peanuts, a touch of ají, cilantro tops. Served with chulpi
Region: Ecuador Coastal Region / Thailand
Inspiration: Just like a perfect match, I achieved to put in a dish two of the must wonderful beach experiences I have had. The summer at Salinas in Ecuador, tasting a delicious 'ceviche' and the beautiful Thailand coasts where I enjoyed coconut and chilly creamy sauces with fresh fish.
King prawn and chorizo, sweet plantain ratatouille, chipotle aioli.
Region: France / Ecuador Coastal Region
Inspiration: This dish represents my 10 years living in France and it also males reference to my favorite movie Ratatouille. We also want to give value to Ecuadorian prawns since it is easy to find it in our region, but it is a luxury product for the rest of the world.
Smoked Amazonian fish, green plantain puree, prawn bisque, garabato yuyo.
Region: France / Amazon Region
Inspiration: I love fish, I love to work with fish. This dish wants to pay tribute to the deliciousness and tenderness of the Amazonian fish. An Umami catch, with textures, Ecuadorian flavors in the sauces and a delicious touch of french cuisine... I believe it can be the perfect dish!
Pork belly, Andean roots mille feuille, cacao husk demi-glaze.
Region: China / Ecuador Andean region
Inspiration: Exquisite Pork Belly cooked with a Chinese technique that I learned from my journeys in Asia. We can taste a crispy pork belly, served with our delicious Andean potatoes and pineapple sweet and fresh touch.
Tropical fruits Paleta with coconut and peppermint
Region: Coastal Region of Ecuador
Inspiration: Everyone loves ice-cream. I love ice-cream! To make a nice twist and start with dessert, we want you to try tropical flavors from Ecuador in a paleta.
Palo Santo Tres Leches
Milk cake infused with Palo Santo, roasted pineapple compote, toasted coconut.
Inspiration: When I was little, my grandmother used to bake me a delicious milk cake! I love it! Here you will try it with a nice twist, have you ever tasted Palo Santo cake?
Pop corn Ice-cream
Sweet pop-corn with a hint of sea salt
Inspiration: My favorite meal? Ice-cream it is definitely one of the best parts of any meal, and sweet popcorn it is also a delicious part of dessert. Final part of tasting menu must be something that we love, enjoy and will remember!