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This combo Ecuadoran restaurant and ballroom doesn't really crank up till the weekend, when the menu bulges with home-style favorites like llapingachos served with fried pork, and cuy, the furry little varmint that few Ecuadoran restaurants in town dare to serve.
It arrives poised on all fours, standing at attention in a patch of boiled potatoes. Not really a guinea pig, but a distant cousin, cuy has a chewy skin and dense, stringy, flavorful meat. These two-pound beauties are farmed in Ecuador and imported by Salinas, and if you can get over your initial squeamishness, cuy is one of the city's great culinary experiences. More »
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