Fresh Pot introduces trio of traditional Ecuadorian eats

I took a sunny window seat at Fresh Pot Café and listened to the snap and sizzle from the fryer. Flames flicked from the hot griddle and soon, the small space filled with the scent of piquant home-cooking. Outside, dry leaves swirled in the cool autumn breeze.

Blanco Mullo, restaurant matriarch, greeted me with a grin and plate of one of Fresh Pot’s newest menu items: corn and crispy pork salad.

“It is great for the weather,” said Blanco, nodding out the window.

She likened the new dish to a “hot salad.” A staple in her native country of Ecuador, the corn and crispy pork salad comes with corn and chicharrón – which is diced and fried pork belly – served with onions, tomatoes, cilantro, avocado, lemon and a side of naturally-sweetened plantains topped with melted mozzarella.

Another traditional eat also recently added to Fresh Pot’s menu is the churrasco, a mighty meal featuring New York strip steak, two eggs made-to-order, fries and avocado slices, served with a zesty cucumber onion salad.

While both of those dishes are seasonal, “If the customers like them, we keep them,” Blanco told me.

While Fresh Pot boasts many traditional Ecuadorian recipes, its menu specializes in fusion fare, boasting a lengthy list of creative takes on Southern favorites. For example, its chicken stew, served in a spicy tomato broth with peas, carrots, white rice and chopped romaine, honors its South American roots while channeling the heartiness of a classic pot roast.

The spicy shrimp sandwich, smothered with chipotle avocado mayo and served with a side of fried plantain, is an equally hearty option – and one that Blanco recommends pairing with cup of homemade soup.

Home-cooking and cuisine inspired by an exotic coastal country? What better way to welcome the coziest season of all.