La Hueca Ecuatoriana

The clean space is filled with great music and friendly service, though the kitchen's output can be hit-or-miss. Sharing the parrillada loaded with black clams and shrimp is a popular route, paired with a fresh jugo de mora (blackberry juice). But execution varies: while the caldo de salchicha comes alive with a squeeze of lime and salt, the humita leans heavy on corn flour with little trace of cheese, and the empanada de verde misses the mark for some.