At El Caserio, one of the few Ecuadoran kitchens in Los Angeles, you spoon the incendiary chile sauce aji over puffy white-cheese empanadas, the mashed-potato pancakes called llapingachos, or fresh-corn humitas, over fried green plantains or an already spicy goat stew. If you are of a mind to, you can also use the aji to spice up the penne alla vodka, spaghetti with pesto or any of the other Italian pastas that make up a huge chunk of the menu here. To wash it down, there’s Chianti, Ecuadoran beer or the delicious, peculiar juice of the Andean mountain blackberry mora, which tastes like new wine.
Cuisines: Ecuadorian, South American
Payment Type: All Major Credit Cards
Parking: Lot Available
Reservations: Accepted, Not Necessary