Corn flour stuffed with premium pork.
It comes with coriander sauce.
Giant white corn sautéed with eggs and cheddar cheese
Pan-fried scallops with creamy parsnips puree
Potato patties with grilled ox heAji panca marinade, tomato, mixed peppers, truffle oil.
Ripe plantains with homemade cheese served with ‘curtido’–onions, tomato and lime
Quinoa, diced apple, diced tomatoes, pomegranate, coriander, muscatel vinegar dressing
Marinated with yellow chilli
Sauteed giant white corn with pork.
Potato patties with grilled ox heart
Smoked haddock, cassava, aioli.
Cured sea bass marinated with tamarillo tiger’s milk, red onion, tomato.
Thinly sliced scallops, tamarillo’s tiger milk.
Cured sea bass marinated with limo chili tiger’s milk, red onion, sweet potato.
Cooked prawns, tamarillo, onion, tomatoes, lime.
Thinly sliced tuna, yellow chili tiger milk.
King oyster mushrooms, panca chilli, truffle oil.
Pearl Barley, spinach puree, parmesan , braised leg of lamb (slow-cooked with ‘chicha de jora’ fermented purple corn)
Lamb rump, mushrooms sautéed with panca chilli
Pork belly, baked sweet potato, giant white corn, ‘curtido’ (onions, tomato and lime salad)
Grilled baby chicken, lamb rump, pork sausage, chimichurri.
Grilled baby chicken marinated with yellow chilli, baked sweet potato, chimichurri sauce
Slow cooked pork, giant white corn, ripe plantain, potato patties, ‘curtido’ (onions, tomato & lime)
Seafood soup with scallops, mussels, prawns, and cuttlefish. Contains nuts
Pearl Barley, spinach puree, parmesan cheese, ‘curtido’ (onions, tomato and lime salad)
Steamed sea bass, rice, broccoli, coconut cream, tomatoes, broad beans
Tuna, Cassava (yuca), pickled onions
Chef’s own creation – quinoa, coconut cream, caramelised sugar, served with a scoop of ice- cream
Creamy ‘conserva’ made with milk, rice flour, topped with orange segments
Ecuadorian dark chocolate (80% cocoa) and chilli candies
Cooked white corn (hominy) topped with golden raisins and grated raw cacao
A delicate tequila aged 12 months. Aromatic notes of oak wood,
vanilla, raisins and caramelized honey.
A deliberately smooth taste that melts across your tongue, with
hints of sweet, dried citrus fruit and toasted oak.
Mexican tequila aged six months in white oak barrels.
A smooth body and balanced, pure agave flavours.
Crafted in Guatemala, Ron Zacapa 23 is an expression of patience,
richness and quality created by Master Blender Lorena Vásquez.
An excellent Dominican rum. Awarded a Gold Medal and also the
coveted "Best In Category" title at the 2008 International Cane Spirits.
A Fresh And fruity rum 3 years old from Colombia.
Fresh fruits and caramel notes are followed by a long and sweet finish.
Produced in Venezuela and aged for up to eight years.
Made from molasses and sugar cane honey.
First time ever eating Ecuadorian food and this place did not disappoint. Family run place on Essex Road. Had the ceviche, moto pillo, pork belly and fish stew. All dishes very tasty and well presented. Very attentive waiter. Will definitely return.
El Inca is highly recommended!! Extremely friendly and welcoming hosts. Chef Jorge and Luis are genuinely pleasant people in a creative cosy place. The food is top notch and reasonably priced. Great experience!
We stumbled upon El Inca last night whilst walking down Essex Rd and were welcomed in and guided through the menu by the very friendly owner, Jorge. All the food was great (the fish stew in particular was incredible) and the seabass tiradito was also delightful. Would highly recommend for anybody who wants to try some authentic Ecuadorean food!
