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Profusely decorated with neon, the city's best lowland Ecuadoran favors seafood of the coast, including perfect soupy ceviches littered with toasted corn nuts, assembling every conceivable combo of octopus, shrimp, corvina, and the national favorite of black clam. As suggested by the glowing pig in the window, the hornado is also tops.
Down the avenue, Fifth Avenue, where lean-tos sell Oaxacan tamales laced with chocolate mole, vendors hawk Dominican empanadas fried cartside in bubbling oil, and a climb up Sunset Park's mountain reveals a stunning panorama of the city, I... More »
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