09:00 La Palma sweet shop
The people of Guayaquil have had breakfast at Dulcería La Palma since 1908, when the Catalan pastry chef Martín Costa Carbonell came to Ecuador to make his dream come true: to prepare the best recipes for Spanish sweets. Thus he began to delight all who passed through the streets of Luque and Pichincha.
Already with his own place, he attended early to families who were going to have coffee with milk, eggs by the glass and little pieces for breakfast. In 1950, a fire burned down the premises and Ramón Costa Colominas (Martín’s nephew) opened Dulcería La Palma in Escobedo between Luque and Vélez, where to this day they serve from Monday to Sunday.
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The second location opened in Urdesa (Víctor Emilio Estrada 404 and Dátiles) and the third in La Alborada (av. Agustín Freire-in front of Supermaxi). This year he inaugurated his Ice Cream Parlor (express) in Boyacá 1307 between Luque and Vélez.
The local centenary is currently owned by the third generation of the Costa family and managed by the fourth line. For some time it has had a factory, online store, home delivery and social networks. Apart from its traditional breakfasts and sweets, it offers tigrillo, humitas, green tortillas and light options.
11:00 The Chanchada
The pork sandwich is a classic of Guayaquil cuisine and in the Mercado del Río (Malecón Simón Bolívar) you can taste it in La Chanchada. The place started operating at the beginning of 2020 and its name is due to the specialty of the house: the pig. It offers a combination of flavors in iconic dishes such as fritada, llapingacho, mixed baking, pork sandwiches, among others.
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The house special is La Chanchada, which contains potato tortillas, fried egg, sausage, dirty nickname, rogue nickname, chicharrón, fried, baked, crispy leather, sautéed potatoes, fried maduro, dirty shelled corn, peanut sauce, avocado , pickled onion and Creole salad. Open from Monday to Sunday, from 11:00.
13:00 UniCafé
Guayaquil de mis sabores is the gastronomic festival that celebrates 25 years of offering a variety of typical dishes, such as hayacas, humitas, bolones, ceviches, soups, flag, guatita, churrasco, sailor rice, crabs, dried chicken, figs, rice with milk, passion fruit cake and more. It is available from Monday to Sunday, from 7:00 a.m. to 10:30 p.m., until July 31 at the UniCafé, of the Unipark Hotel, which in 2022 celebrates its four decades of serving national and foreign tourists in the city center.
“The festival celebrates the city by exalting its customs and flavors hand in hand with the typical dishes that represent the people of Guayaquil, which is why we have prepared a wide gastronomic proposal that diners can enjoy throughout the month of July,” says César Maldonado, executive chef of the emblematic hotel located at Clemente Ballén 406 and Chile, in front of Parque Seminario and diagonal to La Catedral.
During the mornings there is a breakfast buffet and in the afternoons a buffet lunch, with typical Guayaquil delicacies, which are also available à la carte until 10:30 p.m. To enjoy the Guayaquil afternoons there is the La Fundadora cart, with hot chocolate, ironed, morocho, figs with cheese, quesadillas and sweet bread.
15:00 San Fernando Chocolate Shop
with the concept Bean to bar (from bean to bar) opened its doors in July 2021, the San Fernando Chocolate Shop, located on Panamá and Imbabura streets, next to the Cocoa Museum.
From Tuesday to Sunday and holidays, from 10:00 a.m. to 5:00 p.m., there are tours (free of charge) inside the store, to observe the process from the cocoa bean to the final product, which is the chocolate or tablet, as well to find different types of percentages at the moment.
This initiative is from the Franco-Swiss chocolatier businessman Jean Paul Burrus, who in 2014 visited Ecuador and acquired new cocoa plantations (600 hectares) to supply his factories. The Ecuadorian product is exported to France and is raw material for European chocolatiers, including Yves Thuries.
Customers can purchase handmade ice cream and chocolate, as well as cocoa derivatives: wine, beer, nibs and pasta.
18:00 Le Huec
“Where the typical becomes epic” is the phrase of the restaurant, located in local 3 of La Piazza Samborondón, which today is open from 09:00 to 20:00. It is a place where traditional flavors will be present in each bite, but will surprise with the different new textures that have been worked on in each of their creations.
The man in charge of the menu is chef Rafael Hernández, who mentions the celestial chicharrón as one of the clients’ favorite dishes: “Its protagonist is a chicharrón made with bacon, corn tortillas, canelazo sauce and other components.”
The Bárbara de Maduro in the most requested entry; It is a ripe croquette with dark salt, dried juice sauce, stuffed with pork and avocado mousse. Another sensation is the mangrove honey: a soupy rice served in a clay pot at a high temperature, with crunchy squid coated in squid ink tempura. The signature dish is sea bass in garlic squid sauce, served with sweet plantain puree and encocado sauce.
Source: Eluniverso
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