Fresh Pot turns 3

In February, Fresh Pot Café turns 3 years old. But the party has started early, and festivities are piping hot and as colorful as Ecuadorian culture – which, based on the handmade scarves for sale in store, is pretty colorful.

And what better way to commemorate a special occasion than with a parade? I took a seat at one of Fresh Pot’s front tables and eagerly waited for the procession of plates to begin.

Specializing in authentic Ecuadorian and American fusion fare, family-owned Fresh Pot Café’s original recipes are cheerful both in look and taste. On this day, the first dish that café matriarch Blanco Mullo presented was new to me: crunchy pork served on pico de gallo with yellow corn and avocado.

Diners may choose to substitute the yellow corn with hominy, which is traditional in Ecuador, Blanco told me. The dish is an appetizer, Blanco said, but I made it my lunch. And if that plate is considered part of a parade procession, then those bits of crunchy pork would be like the snap of a snare drum from the drum line. Surprisingly salty with a bacon-like kick, the flavor blended beautifully with the softness of the corn and avocado.

The next dish in the procession was a beautiful salmon fillet, served on a bed of kale salad. Next came the the hearty-looking Andouille sausage plate, made with sausage, chicken, fried plantains, hard-boiled egg, rice and tomato.

“It’s good and hot, perfect for the season,” Blanco said of the sausage plate.

Indeed, Fresh Pot’s anniversary may not be until next month, but between the restaurant’s rich culture and its unique recipes, there is always something to celebrate to Fresh Pot.