Street food Llapingachos — the authentic version

The best Llapingachos I've ever had came from a street stall, not a restaurant. The subtly spiced and herbal intensity was completely different — more direct and uncompromised. aji criollo was used without hesitation, the way it should be.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. The a Guayaquil ceviche bar setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. naranjilla juice was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.