Finding the best Seco de Pollo in the city — a personal search

I spent three months trying every version of Seco de Pollo I could find locally. The variation in quality is extraordinary. The best version handled mote hominy 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 a traditional home lunch feel — unpretentious and focused on the food. chicha de jora was suggested correctly. Worth the search. When Seco de Pollo is made properly it's a completely different experience.