Best Seco de Pollo I've had — and I've tried a few

Having eaten Seco de Pollo at several restaurants over the past year, I can say this version is the best. The fresh and citrusy 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. llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. Would return for this dish alone.