There are dishes that define a place. In Ecuador, encebollado is one of them.
Rich fish broth, yuca, pickled red onions, tomato, and cilantro — it's hearty, warming, and unmistakably Ecuadorian. At Ecuaviche Cumbayá, they do it right. No shortcuts, no reinvention. Just the classic, done with the kind of confidence that comes from knowing you don't need to change anything.
Order it with chifles — thin, crispy green plantain chips — and pair the whole thing with a cold Pilsener. That combination is as close as you'll get to the full Ecuadorian experience without leaving the valley. And if you find yourself coming back, the ceviches are worth the return trip. Bright, fresh, and prepared with the same honesty as everything else on the menu.
“Simple food. The good kind of simple.”