Mama Clorinda

Frommer's Review

This enormously popular restaurant opened in 2004 and immediately garnered a loyal following -- mostly of locals. Simplicity is the theme here; the food, not the atmosphere, is the attraction. The focus is on hearty and traditional recipes from the highlands, including seco de chivo (goat stew), llapingachos (homemade corn tortillas smothered with cheese), and guatita (beef, potato, and peanut stew). All varieties of grilled pork are also available, as well as roasted chicken served with elote (corn on the cob) and mashed potatoes. If you are a vegetarian, this is not a good place because even the mashed potatoes are cooked with pork fat (which is the traditional Ecuadorian way to cook them). But if you want a taste of what locals consider a fantastic meal, then this is one of your best bets. Round out your meal with a luscious coconut flan or a fresh-fruit salad.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.