Inspired by Ecuador itself, we created this special ceviche with fresh sea bass, tamarillo, onion, lime and chillies.
This hearty fish stew is regarded as one of the national dishes of Ecuador. It is made with tuna, cassava ‘yuca’ and pickled onion.
With 12 hours slow roasting in-house, hornado is a succulent pork roast popular in the highlands of Ecuador.
The personal creation of Chef Jorge Pacheco, this sweet pudding made from Andean quinoa, coconut cream, caramelised sugar is served alongside a scoop of vanilla ice cream.
These mashed plantains are fried and lightly salted with course sea salt. They are the perfect accompaniment to almost any Ecuadorian dish.
Corn flour stuffed with premium pork.
It comes with coriander sauce.
Giant white corn sautéed with eggs and cheddar cheese
Pan-fried scallops with creamy parsnips puree
Ripe plantains with homemade cheese served with ‘curtido’–onions, tomato and lime
Quinoa, diced apple, diced tomatoes, pomegranate, coriander, muscatel vinegar dressing
Marinated with yellow chilli
With confit cherry tomatoes and muscatel vinagreta
Potato patties with grilled ox heart
Cured sea bass cubes, tamarillo, onion, lime
Sliced scallops, choice of tiger’s milk: rocotto, yellow chilli, tamarillo
Cured sea bass cubes, onion, lime, rocotto chilli, sweet potato
Sliced sea bass, choice of tiger’s milk: rocotto, yellow chilli, tamarillo
Cooked prawns, tamarillo, onion, tomatoes, lime
Sliced tuna, choice of tiger’s milk: rocotto, Yellow chilli, tamarillo
Cooked prawns, giant white corn, quinoa, purple potatoes
King oyster mushrooms, panca chilli, truffle oil
Pearl Barley, spinach puree, parmesan , braised leg of lamb (slow-cooked with ‘chicha de jora’ fermented purple corn)
Lamb rump, mushrooms sautéed with panca chilli
Pork belly, baked sweet potato, giant white corn, ‘curtido’ (onions, tomato and lime salad)
Mixed meat platter (ask us for the cut of the day!)
Grilled baby chicken marinated with yellow chilli, baked sweet potato, chimichurri sauce
Slow cooked pork, giant white corn, ripe plantain, potato patties, ‘curtido’ (onions, tomato & lime)
Seafood soup with scallops, mussels, prawns, and cuttlefish. Contains nuts
Pearl Barley, spinach puree, parmesan cheese, ‘curtido’ (onions, tomato and lime salad)
Steamed sea bass, rice, broccoli, coconut cream, tomatoes, broad beans
Tuna, Cassava (yuca), pickled onions
Chef’s own creation – quinoa, coconut cream, caramelised sugar, served with a scoop of ice- cream
Creamy ‘conserva’ made with milk, rice flour, topped with orange segments
Ecuadorian dark chocolate (80% cocoa) and chilli candies
Cooked white corn (hominy) topped with golden raisins and grated raw cacao
A delicate tequila aged 12 months. Aromatic notes of oak wood,
vanilla, raisins and caramelized honey.
A deliberately smooth taste that melts across your tongue, with
hints of sweet, dried citrus fruit and toasted oak.
Mexican tequila aged six months in white oak barrels.
A smooth body and balanced, pure agave flavours.
Crafted in Guatemala, Ron Zacapa 23 is an expression of patience,
richness and quality created by Master Blender Lorena Vásquez.
An excellent Dominican rum. Awarded a Gold Medal and also the
coveted "Best In Category" title at the 2008 International Cane Spirits.
A Fresh And fruity rum 3 years old from Colombia.
Fresh fruits and caramel notes are followed by a long and sweet finish.
Produced in Venezuela and aged for up to eight years.
Made from molasses and sugar cane honey.
First time ever eating Ecuadorian food and this place did not disappoint. Family run place on Essex Road. Had the ceviche, moto pillo, pork belly and fish stew. All dishes very tasty and well presented. Very attentive waiter. Will definitely return.
El Inca is highly recommended!! Extremely friendly and welcoming hosts. Chef Jorge and Luis are genuinely pleasant people in a creative cosy place. The food is top notch and reasonably priced. Great experience!
We stumbled upon El Inca last night whilst walking down Essex Rd and were welcomed in and guided through the menu by the very friendly owner, Jorge. All the food was great (the fish stew in particular was incredible) and the seabass tiradito was also delightful. Would highly recommend for anybody who wants to try some authentic Ecuadorean food!