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Grocery and bakery offering hornado, roast pig, and other Ecuadoran specialties for on weekends.

Our Review

On most weekdays this bakery and grocery offers just a pastry case and a smattering of domestic and imported sundries, but on Friday through Sunday the house mounts a bustling takeout operation (there are a few tables inside) offering an assortment of meaty Ecuadoran specialties, like the national dish, a tripe stew called guatita, and its goatish cousin seco de chivo. There's also a milky corn drink known as morocho and papas con cuerdo, potatoes and pigskin stewed in a peanutty sauce. But the main draw is the hornado, roast pig, which is dished out in ample portions and served with a generous, crackly sheet of skin and a healthy serving of mote (hominy), slaw (curtido), a tub of vinegary yellow hot sauce, and a pair of llapingachos, achiote-seasoned, griddled mashed potato cakes. You can get your pig fried too (fritada), or special order one (whole, half, or leg) and host a pig roast of your own.

Mike Sula

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Price: $
Payment Type: MasterCard, Visa


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