Street food Locro de Papa — the authentic version

The best Locro de Papa I've ever had came from a street stall, not a restaurant. The earthy from corn intensity was completely different — more direct and uncompromised. culantro was used without hesitation, the way it should be.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. The a Guayaquil ceviche bar setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Club beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.