El Manaba Menu

Chicken fingers.

French fries and hot dogs.

Three pieces of empanadas manabitas, a traditional Ecuadorian appetizer, filled with a savory mixture that typically includes meat and vegetables, encased in a corn dough shell.

A rich soup featuring tender beef feet, hearty vegetables, and a savory broth.

Rich chicken broth with tender chicken pieces, vegetables, and aromatic herbs.

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Rich seafood soup with chunks of fish, shrimp, and clams, in a savory broth with vegetables like carrots, peas, and potatoes.

Grilled steak with rice and beans.

Fried pork chops with rice and beans.

Tender pieces of chicken, typically marinated and grilled to perfection, served as a flavorful dish.

Grilled skirt steak, typically accompanied by chimichurri sauce.

Grilled assorted meats, typically includes a selection of beef, pork, and chicken, served in a medium portion.

Grilled assortment of meats, typically includes beef, pork, and other selections, served in a generous portion.

Stewed hen.

Guatita, seco de chivo, ceviche de camarón) typical platter whit tripe, goat and shrimp.

Fried pork paired with hominy corn, typically includes a blend of spices and herbs unique to Ecuadorian cuisine.

Stew beefsteak with rice, eggs, and French fries.

Stewed tripe with sweet plantains.

Plump shrimp and fish fillets prepared with onions, tomatoes, and a medley of seasonings, garnished with pickled onions.

Encebollado triple typically includes a hearty portion of albacora tuna, mixed with a rich tomato broth, Ecuadorian cumin, cilantro, yuca, and is garnished with a triple serving of pickled onions.

A hearty Ecuadorian soup combining quadruple seafood varieties, typically includes tomato broth, cilantro, yuca, and topped with pickled onions.

Mixed rice and beans served with traditional Ecuadorian sides, typically includes eggs prepared to preference.

A savory ball made from mashed green plantains, blended with cheese.

Mashed green plantains mixed with crispy pork rinds, seasoned with herbs and spices.

A mixed bolon featuring a ball of mashed plantains stuffed with cheese and meat, accompanied by a fresh side salad of lettuce, tomatoes, and onions.

Mashed plantain mixed with cheese and pork, served with beef sautéed with onions and bell peppers, topped with a dollop of sour cream and garnished with fresh cilantro.

Caramelized sweet plantains, sliced and fried until golden brown.

Yuca frita, or fried cassava, is typically served as golden-brown strips accompanied by a dipping sauce.

Thinly sliced potatoes, deep-fried until golden and typically seasoned with a hint of salt.

Thinly sliced green plantains, fried until crispy, typically served as a crunchy accompaniment.

Toasted corn kernels, a crunchy and satisfying addition to any breakfast selection.

A single egg, fried to a golden finish.

Tender shrimp marinated in citrus juices, mixed with fresh cilantro, red onion, and diced tomatoes, served alongside a portion of white rice.

Black clams marinated in lime juice, typically includes onions, cilantro, and a touch of chili, garnished with avocado.

Tender octopus marinated in lime juice, typically includes onions, cilantro, and peppers, served with toasted corn kernels.

Ceviche triple typically includes a variety of three seafoods, marinated in citrus juice with onions, cilantro, and peppers.

A combination of seafood, marinated in lime juice, often accompanied by onions, cilantro, and occasionally sweet potato or corn.

Four types of seafood, marinated in citrus juice, typically includes onion, cilantro, and a touch of spicy peppers.