To celebrate the four years we have been cooking delicious Ecuadorian food for Islington, Chef Jorge has put together some special menu items for everyone coming to celebrate this milestone occasion with us. Take a look at the options and see what mouth watering dishes await you.
Ceviches are one of the most popular dishes to come from South America. Chef Jorge has called his suppliers and asked for the best lobster they have to make this extravagant ceviche to celebrate four amazing years. This special ceviche is made from fresh lobster, tamarillo, onion, lime and chillies.
Tamales are made from maize flour, meat and seasonings all wrapped in a banana leaves or corn husks. Steamed to perfection, these little Andean bundles are sure to give you that special Latin flare you expect from an El Inca Plebeyo dish. Get them while they are here. We only bring these out for extra special occasions.
This dish is enigmatic of the Amazonian region of Ecuador. Fresh fish wrapped in banana leaves and steamed in its own juices. This seals in the flavour and leaves the fish flaky and tender. The traditional accompaniment is with chunks of cassava or yuca root. Try this Amazonian delicacy out as we celebrate four years together.
Every celebration needs a sweet treat to really be considered a celebration. Chef Jorge has adapted a French tarte tatin to have a Latin flare. This banana tart has caramelised bananas on a base of delicious puff pastry. To finish it off, it comes with a scoop of ice cream.
As soon as the DJ starts setting the mood with some lively Latin music, we will be handing out a complimentary glass of prosecco to everyone that is at El Inca Plebeyo to celebrate with us. No celebration would be complete without something a little bit bubbly!