Finding the best Fritada in the city — a personal search

I spent three months trying every version of Fritada I could find locally. The variation in quality is extraordinary. The best version handled aji criollo with genuine knowledge and the fresh and citrusy 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 Quito mercado central feel — unpretentious and focused on the food. chicha de jora was suggested correctly. Worth the search. When Fritada is made properly it's a completely different experience.