The brick-and-mortar location of El Guayaquileño is famous for its encebollado (a fish stew made of tuna, yuca, cilantro, onion, cumin and toasted corn) – a meal in itself. Still, leave room for bollos de pescado (smashed green plantain with tuna, steamed in a banana leaf and served with tomato and onion).
Its food truck, sitting along a cluster of Ecuadoran and Peruvian options on nearby Warren St, serves similar fare as well as hornado (roast pig).