Gourman: We are

Somos is a restaurant in Quito located on Eloy Alfaro avenue, which is born with a good background.

of one Ecuadorian chef, Alejandra Espinoza, who lived and studied for many years in France, passing through culinary institutions that have been the world mecca of gastronomy and with an air and desire to undertake locally, valuing the product and traditional techniques. A good start. The restaurant was born shortly before the pandemic, and has the best of both worlds, at the customer’s choice, à la carte, signature food, and an eight-course tasting menu.

We chose the tasting that began with an oyster with a passion fruit and elderberry vinaigrette. The vinaigrette, correct. I’m not so sure of his contribution to the oyster, to make it something different, unique.

A grilled chontacuro followed with a paiche tartare wrapped in lettuce. He hit the nail on the head. The chontacuro is one of the delights of our gastronomy, undervalued. It is a worm that feeds on the heart of the Amazonian palm. Asado is crispy but very soft, juicy inside and, depending on how it is cooked, its flavor brings memories of coconut and tropical fruits. The paiche is also an Amazonian fish, from the river, firm, with a great texture. A very consistent dish.

The third course was a crab locro with chulpi. It has an interesting texture, although it failed to bring out or highlight the flavor of the crab.

The fourth course was a purple corn tamale in a chocolate sauce, topped with Greek yogurt, which we were not impressed with. We fail to understand it.

Then came a dorado ceviche with peanuts, citrus, cucumber and toasted corn. Tremendously fresh, Jipijapa style, but different, with a more complex aftertaste, very well balanced.

The king prawn with tamarind chutney and grated coconut was a hit. Great combination. This dish was the first of the dinner that produced an explosion of flavors on the palate.

The pork confit with mortiño and sweet potato puree, although not new, was technically perfect.

Finally, a smoked grouper with a wet base of cassava, refried sauce and peanut sauce, one of the best dishes of the dinner. Its construction added strength without the grouper ceasing to be the center of the plate.

I think Somos is a restaurant that is looking for its identity, daring to innovate with techniques and bases, and that, if it continues along this line, it may soon cause people to talk. Its decoration is warm, cozy, with very good service, although it could improve its variety of liquors, wines and drinks.

The à la carte dishes are also perceived to be well prepared, with a reasonable cost for the quality that the diner receives. An experience worth trying. (OR) elgourman@gmail.com