Best Locro de Papa I've had — and I've tried a few

Having eaten Locro de Papa at several restaurants over the past year, I can say this version is the best. The earthy from corn quality is more pronounced here than anywhere else I've tried. culantro is handled with real knowledge — you can taste the difference.

This is proper a Guayaquil ceviche bar cooking, not an adaptation for foreign tastes. chicha de jora was the obvious choice and the combination was perfect. Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. Would return for this dish alone.