The Ecuadorian family that owns Hixson’s Fresh Pot Café (specializing, not surprisingly, in South American cuisine) just returned from visiting their homeland, and they brought back with them more than just a taste of the small country prized by American expats.
Upon entering the restaurant, I noticed the space was slightly different. First, there was new artwork on the walls. Second, there was a new merchandise display on the counter which featured handmade goods by Ecuadorian natives: alpaca sweaters, colorful scarves, coin purses, beaded necklaces and more.
Of course, the Garrido-Mullo family also brought back a number of new inspired eats, representing all three regions of Ecuador: the mountains, the coast and the Amazon.
In addition to its ethnic eats, Fresh Pot’s shrimp and crispy grits is also a best-seller.Gaby Garrido, who coowns the café with her mother and father, said her family is from the capital, Quito, which is considered a mountainous region. The dish that most reminds her of home is Fresh Pot’s fritada made with fried pork, spiced potato cake, naturally sweetened plantains, house-made pico de gallo, avocado and giant white corn.
“It is my family’s recipe. My grandmother passed it on to my mom,” said Gaby, nodding to her mother, Blanco Mullo, who shares the kitchen with her father, Marco Garrido.
From the coastal area of Ecuador, Fresh Pot offers carne asada con lenteja, which features grilled New York strip steak topped with herbs and served with rice, lentils, avocado and naturally sweetened plantains. Honoring the Amazon, there is encocado de mariscos served with salmon or shrimp, yucca cakes, broccoli and coconut cream sauce.
Finally, Fresh Pot’s newest entrée, arroz Colorado – showcasing a fragrant, heaping platter of rice pilaf, chicken, smoked sausage, carrots, bell peppers, onions, peas, egg and naturally sweetened fried plantains – is a conglomeration of flavors from all the regions, said Gaby.
“Word is really getting around about our Ecuadorian recipes,” she told me.
In addition to its ethnic eats, Fresh Pot’s shrimp and crispy grits is also a best-seller.
“People say, ‘This is so good! Is this Ecuadorian?’ And I’m like, ‘No, that is American,'” Gaby said with a smile.
Shrimp and grits is a classic American dish with its origins in the coastal Deep South. Still, it is easy to see how Fresh Pot’s take on the traditional meal gets mistaken. It is served with fried, house-made grit cakes in the shape of crescent moons, tossed with buttery shrimp and ladled with sweet-smelling cream sauce.
But if you want to make that meal more Ecuadorian, might I suggest trying it with Fresh Pot’s homemade tomato-based hot sauce, served chilled and with a serious kick. I’d venture to guess that hot sauce would be delicious on anything at Fresh Pot.
After all, Fresh Pot’s true specialty is spicing up the Scenic City with culture.