Chulla Vida - Restaurant - Paris 11

A traditional Andean dish made of white corn (mote) served with crispy fried pork belly pieces (chicharrón). The combination offers a contrast of textures between the tender corn and the crispy pork. Tasty and hearty, often served with sauces.

Fried or grilled ripe plantain, served with melted cheese. The taste is a sweet and savory mix much appreciated in Latin America. Melting texture and rich flavor.

A ball of green plantain mash, usually mixed with cheese or meat, then fried. Dense texture and crispy on the outside. A typical Ecuadorian breakfast dish, very filling.

Seafood (shrimp or mix) marinated in lime juice with onions and cilantro. Fresh, tangy, and juicy. Traditionally served with grilled corn and plantain chips (chifles).

Seasoned, creamy, and fresh avocado mash. Served here with patacones (fried plantains) and yuquitas (cassava fritters) for dipping.

Fried turnovers made from a corn dough, stuffed with meat and potatoes. Crispy on the outside and soft on the inside. To be enjoyed with spicy or sweet sauces.

An assortment of three fried specialties: corn, cassava, and plantain croquettes. Ideal for discovering different typical Ecuadorian textures and flavors.

A varied tasting platter representing the flavors of different regions of Ecuador. The content varies according to the chef but generally includes various fried items and specialties to share.

A complete and hearty dish with a thin grilled sirloin steak. Served with many accompaniments such as rice, beans, fries, and a fried egg. Very tasty and filling.

The quintessential Colombian national dish, extremely rich. Includes red beans, rice, minced meat, chorizo, black pudding, egg, avocado, and plantain. An explosion of flavors and textures.

Shrimp fried rice, reminiscent of paella or fried rice but with Latin spices. Served with sweet plantains and cassava. Marine and fragrant flavor.

Seafood stew in a creamy coconut milk sauce, typical of the Ecuadorian coast. Mild, creamy, and fragrant, served with rice to soak up the sauce.

A complete vegetarian dish highlighting Andean ingredients: beans, cassava, plantain in various forms, and empanada. Varied and balanced.

Rich seafood rice (squid, shrimp, octopus). The rice is infused with marine flavors and sautéed with vegetables. A festive and tasty dish.

Breaded and fried chicken cutlet, served with classic accompaniments: rice, beans, and plantain. Simple, crispy, and enjoyed by all.

The Ecuadorian version of Chinese fried rice. Generous mix of rice, pork, chicken, shrimp, and eggs, seasoned with soy sauce and local spices. Pronounced umami flavor.

Whole fish (Dorade) prepared with Ecuadorian seasonings, fried or grilled. Served with rice and plantains. The flesh is tender and the skin crispy.

A large composed salad with a mix of proteins (shrimp, meat, chicken). Fresh and light but sufficiently garnished for a meal.

Crispy fresh vegetable salad with nuts for texture. Seasoned with a homemade vinaigrette.

Homemade breaded chicken pieces, served with fries. A classic adapted for children.

Breaded and fried fish served with fries. Crispy and tender, ideal for the little ones.

Creamy cheesecake flavored with passion fruit (maracuyá). The fruit's acidity balances the richness of the cheese.

Sponge cake soaked in three types of milk (whole milk, condensed milk, evaporated milk). Very moist, sweet, and fresh.

Egg and caramelized milk dessert, similar to a flan (Leche Asada) or custard with a layer of burnt sugar (Crème brûlée). Soft and creamy texture.