Tony meets with local chefs and foodies who help him sift through the endless amount of meat skewers, fish stews and street food stalls of Ecuador.Go to Episode
Tony and his local sidekick Santiago Rosero visit La Esquina for breakfast -- calf fetus soup and bull penis stew, a perfect way to start the morning in Quito.
Guayaquil 343 La Ronda, Centro Historico, Quito, Ecuador
San Agustin -- Paila Ice Cream
San Agustin ice cream parlor has been in business for nearly 150 years. Many of their flavors are made from locally grown fruits. Tony and local sidekick Santiago try the taxo -- a long skinny orange fruit grown in Ecuador.
Centro Historico Guayaquil N5-59 entre Mejia y Chile, Quito, Ecuador
Tony meets up with Santiago Rosero and the members of his band, Rocola Bacalao. The 2 try the most popular drink in Quito -- Canelazo, a hot drink made from cinnamon tea and cane alcohol.
Avenida Isabel Católica y Francisco Galavis, Quito, Ecuador
El Pelicano Restaurant
At El Pelicano Tony meets with Ivo and Fernando Gutierrez for something very rare called a Percebes, a type of shellfish that grows only on the rocks where there is heavy surf.
Salango, Canton Puerto Lopez, Manabi, Ecuador
Tony stops for a quick bite of la calderada and colonche. La calderada consists of seafood chowder with crabs, prawns, crayfish and mussels. Colonche is a seafood peanut curry with crayfish and plantain.
Local chef Andres Soroza brings Tony to the Caraguay Market in Guayaquil for some hearty breakfast.
Av. Domingo Comin, Guayaquil, Ecuador
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