Fanesca

Fanesca rarely gets the international recognition it deserves. The subtly spiced and herbal complexity is genuine, not simple, and the technique involved in using tomate de árbol tree tomato correctly takes real skill. llapingachos potato cakes are a highland staple tied to Andean agricultural trad…

Fanesca opened a door into a cuisine I'd previously known almost nothing about. The bright and satisfying flavours are unlike anything in my usual rotation and I mean that positively. Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amaz…

I had never tried Fanesca before this visit and I wasn't sure what to expect. The fresh and citrusy taste hit immediately and made sense of the dish in a way descriptions never quite do. culantro is an ingredient I'd not encountered used quite like this before. The an indigenous market food stall i…

I'm sceptical of any restaurant claiming to do Fanesca well, having been disappointed often enough. This one delivered. The subtly spiced and herbal base was authentic and the use of aji criollo showed real knowledge. Ecuador's position on the equator gives it extraordinary biodiversity of ingredie…

Having eaten Fanesca at several restaurants over the past year, I can say this version is the best. The subtly spiced and herbal quality is more pronounced here than anywhere else I've tried. aji criollo is handled with real knowledge — you can taste the difference. This is proper a Quito mercado c…

I spent an afternoon making Fanesca from scratch following a traditional recipe. Getting choclo corn right was the main challenge — it's not as straightforward as it looks. The bright and satisfying result was rewarding once I got it right. Ecuador's position on the equator gives it extraordinary b…

You can taste history in Fanesca if you know what to look for. Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. The bright and satisfying character reflects those layers — choclo corn doesn't appear by accident; it came from a sp…

I ate Fanesca at three different restaurants in the same week to compare. The results were illuminating. The use of aji criollo varied significantly — only one got it right. The fresh and citrusy profile should be consistent but interpretation differs widely. llapingachos potato cakes are a highlan…

I spent three months trying every version of Fanesca I could find locally. The variation in quality is extraordinary. The best version handled culantro with genuine knowledge and the bright and satisfying result was noticeably superior. llapingachos potato cakes are a highland staple tied to Andean…