Jaquie and I split humitas (corn pie with cheese) and ayacas (shown above). The ayacas were like nothing i've ever tasted before. It’s a tamal made with sweet plantain dough and filled with a variety of ingredients such as beans, peas, and olives. It is very sweet and mouthwatering even though it looks salty. Though sweet, it was properly placed on the appetizer menu. Very Appetizing!














Jaquie ordered the ceviche, which is very typical in Ecuador, especially on the coast. It was a cold mixture of seafood, lime and onion extravaganza. Ecuadorians definitely know how to make a succulent ceviche!
I also tasted a warm ceviche, which was good but did not seem natural. You may want to ask if your ceviche is cold or warm when you order.














I ordered the most typical Ecuadorian plate, seco de gallina. It translates "dry of hen" which I never understood because it's always quite moist and even soupy, for that matter. Some of my most comforting dishes involve some moist chicken drenched with tasty sauce that I could soak up with rice. However, while this was really tasty, the chicken could have been seasoned better and wasn't as moist as I expected. It actually lived up to its literal name, seco.














Paul's brother-in-law ordered a rice plate that resembled Chinese fried rice. He did not recognize it as Ecuadorian and the name escapes me but it was good, and I'm still left wondering how it landed on the menu. If anyone knows the name of this dish, please leave a comment. Curiosity killed the foodie.













Lastly, Paul's father ordered the most interesting dish, a Bandera (Flag). I look forward to someday acquiring a taste for this dish. Bandera has ceviche on top of yellow rice, seco de chivo (dry of goat) and Guatita (tripe stew). His big smile said it all; so if this sounds like your cup of tea, you should definitely try this dish.