Ecuadorian, with a wider Latin American reach: platos criollos from Ecuador, cooked daily and meant to shift how the city thinks about Ecuadorian food.

The carta reads like a tour of Ecuadorian home cooking. To share there are empanadas de verde filled with cheese, corviche (a green-plantain croquette stuffed with bonito and finished with peanut sauce), bollo de pescado, and patacones topped with chicharrón or cheese. Soups are a big part of it: encebollado, the bonito and yuca broth finished with pickled onion and coriander, comes in half and full portions and in a version with prawns, and caldo de bola is a beef and peanut broth with a stuffed green-plantain dumpling. The platos criollos include seco de carne, guatita (tripe stewed with peanut and potato), fritada, hornado (pork leg slow-roasted over charcoal, subject to availability), llapingacho, chaulafán fried rice and the bandera ecuatoriana, a combination plate of guatita, seco, ceviche and fried plantain. Menestras pair rice, beans and patacones with grilled meats or fried fish, and there are three ceviches.

Tropical juices are made with water or milk and come by the glass or by the litre: maracuyá, mango, mora, guanábana, naranjilla, tamarind and tomate de árbol among them. Chef and CEO Carlos Drouet Vera received the Ecuadorian National Assembly's Dr. Vicente Rocafuerte decoration, on International Migrants Day, for promoting Ecuadorian culture and the Marca Ecuador abroad, according to the restaurant, and Casa de América featured him in its 'De la papa al ají' video series, cooking tigrillo and a prawn ceviche. The restaurant says it has received a Repsol Solete twice. Its social media leans on Guayaquil slang such as 'boca abierta' and 'todo a 5 latas', which the restaurant says has drawn Ecuadorians, other Latin Americans and curious diners alike. Reservations are no longer taken; the restaurant asks diners with questions to call ahead.