Jackson Heights Life

I've had the Fritada at Hornado Ecuatoriano on Roosevelt Ave.  The pork chunks were moist and flavorful and topped off with a salsa de cebolla encurtida (red onions).  This was accompanied by toasted hominy and an avocado salad.  Yum!

I haven't been yet, but I've heard good reviews about Braulio's over in Woodside. I think it's on 63rd, right off Roosevelt.  They seem to have a large variety of ceviches, including ceviche de concha negra.  Unfortunately, I'm allergic, so I won't be able to try it. 

I have to stop reading the food threads when I'm hungry! 

Shinjuku -- No need to feel embarrassed at all.  I've been in this neighborhood for quite a while now, and have yet to visit many of the local restaurants.

Many of the posts you'll read throughout the internet on Ecuadorean food are from people proclaiming that they either love it or hate it.  It's not spicy, so if you're looking for that zing, you won't find it here...unless you top your dish with a dollop of some amazing "aji" (homemade hot sauce).   

Here are a few of my favorites:

Caldo de Bola:   A hearty soup focusing on a large ball shaped from mashed plantain.  The ball is stuffed with a criollo style filling consisting of beef, raisins, chopped egg.  Soups like these are typically accompanied by a plate of white rice and a few slices of avocado.  The rice is tasty given the fact this it is traditionally cooked Spanish style...using oil and salt to flavor the rice.  Each grain is separate and has a nice sheen to it.

Seco de Chivo:  A very traditional goat stew braised in beer and a red sauce (red from the use of annatto seeds).  This dish is typically served alongside arroz amarillo (yellow rice).  A good version of this dish is hard to find, as many restaurants serve mostly bone and very little meat.

Guatita:  Tripe cooked in a peanut sauce served with yellow rice.  This has be my favorite of all.  The tripe is cooked with chunks of potatoes and a smooth peanut sauce that is richly flavored with cilantro.

Llapingachos:  Potato patties, browned on both sides and stuffed with queso criollo (white cheese) and chopped scallions.  The patties are then topped with a peanut sauce and fried eggs.  I've requested morcilla (blood sausage) to accompany the patties.

Fritada:  I mention this one in my post about Hornado Ecuatoriano above.

Beverages:

Quaker:  A smooth drink served chilled made from cooked and strained oats and flavored with pineapple juice, sugar and cinnamon.

Morocho:  A hot beverage made from hominy, milk, sugar and cinnamon sticks.  Consistency is similar to that of a very loose rice pudding.  This really hits the spot on those super cold days.

Assorted Ceviches:  Ecuadoreans have been known to make some killer ceviches.  Prior to respecting my allergies, my absolute favorite was Ceviche de Camarones (shrimp ceviche).  Ecuadorean ceviche has a tomatoey base that adds a touch of sweetness to it.

Seafood, seafood and more seafood:  Ecuadoreans from coastal regions pride themselves on their seafood preps that are very basic, yet delicious.  Fried snapper, as well as many other types of whole fish, are topped with cebolla encurtida (onion sauce) and served with white rice, salad and avocado.

I'm from the coast of Ecuador (Guayaquil). The food is slightly different than that from Quito. I have to admit that there's this restaurant in JH, I think the name is "Barzola", it's on 37th avenue between 92 & 93 streets, BEST food from the coast of Ecuador!

Their "caldo de bolas" is great.

If you ask for "ceviche de camarones" please make sure you squeeze some lemon in it and eat with a side order of steaming white rice and some plantain chips but make sure the rice is steaming hot. Take some of that rice in your spoon, deep it in the ceviche, put it in your mouth and just as your taste glands have taken in all the flavors, eat some plantain chips. Repeat. The more lemon juice, the better. Homemade hot sauce is optional. We call it "aji" which is like "pico de gallo" but only spicier.

"Tallarín saltado" is good too.

Oh, and they also have "chaulafán" which is the Ecuadorian version of Chinese House Special fried rice.

Their "fritada" is so so. Too dry for my taste.

BE WARNED though...the service is HORRIBLE and the food takes forever to arrive. Perhaps the reason it tastes like mom's homemade stuff? Dunno.

I have tried the other two places mentioned here and I must say, I was never happy with them. But what do I know about food from Quito? ;-)

Tried Hornado Ecuatoriano on Roosevelt and it was delicious.  I was there with others who knew how to order and we ended up with some really great food - the suckling pig, shrimp ceviche, rice, beans, and a small side dish of what looked like large roasted crunchy corn kernels.  The pitchers of sangria were enormous and tasty.  I'll definitely return.

Lower 80s.  A few of the people I was with spoke fluent Spanish - I don't know if this made a difference in terms of service, etc.

Having Ecuadorian family, and tasting variety types of food it is really tough to get the real feeling of good Ecuadorian food.

Ecuadorian food is split in two catagories

Costeno food - food from the people that live by the sea so there is alot of fish incorporated in there meals.

Serrano food - People that live in the mountains, plains, or city (quito) etc.. most of it is like stews, pork, mote which is like some sort of corn its ultra hearty.


As for Hornado, or fritad - best place if one is willing to take the trip is to junction blvd and roosevelt those ladies that have the carts sell the whole plate of fritada and what well come with the typical meal. there will be a language barrier so be prepared but it's delicious!

Now for costeno food, Barzola is well known around jackson heights, the service sucks but there food is pretty bad ass. ceviche, caldo de bolas all that that.

I hope this has helped a bit. enjoy.