Finding the best Encebollado in the city — a personal search

I spent three months trying every version of Encebollado I could find locally. The variation in quality is extraordinary. The best version handled tomate de árbol tree tomato with genuine knowledge and the earthy from corn result was noticeably superior.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. The winning restaurant had the right an indigenous market food stall in the Andes feel — unpretentious and focused on the food. canelazo hot cinnamon drink was suggested correctly. Worth the search. When Encebollado is made properly it's a completely different experience.