Seco de Pollo

I was looking forward to Seco de Pollo here based on the reputation. The reality was disappointing. The fresh and citrusy character that makes this dish special was muted — either from shortcuts with culantro or from scaling up production at the expense of quality. Ecuador's position on the equator…

I spent an afternoon making Seco de Pollo from scratch following a traditional recipe. Getting aji criollo right was the main challenge — it's not as straightforward as it looks. The subtly spiced and herbal result was rewarding once I got it right. Ecuador's position on the equator gives it extrao…

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 b…

I underestimated Seco de Pollo. The fresh and citrusy description didn't prepare me for the reality. choclo corn brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. llapingachos potato cakes are a highland staple ti…

I made Seco de Pollo for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fresh and citrusy profile was the main talking point — no one had quite experienced tomate de árbol tree tomato used that way before. llapingachos potato cakes are a hig…