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 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.
Restaurante La Guatita
Local foodie Diego Perez takes Tony for a traditional soup breakfast. First stop is La Guatita, a hole in the wall serving tripe soup. It was a favorite of Ecuador's loved and hated president Abdala Bucaram.
Pedro Moncayo ,Guayaquil, Ecuador
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