"You know it’s autumn in Seattle when the horse chestnuts start falling, your ceilings are full of those little brown house spiders, and José Garzon puts his seco de pollo back on the menu. This rich golden stew is an Ecuadorian specialty that can be made with any kind of meat, and Garzón bases his around chicken thighs and potatoes, with lots of sofrito and garlicky aji sauce as well as a dose of vinegar to punch it up. Then it’s garnished with a serrano- and Thai chili–loaded cucumber relish to make the soup as beautiful as it is flavorful. If you’re feeling more than peckish, the crisp milanesa sando was pretty much made for dippin’." - Eater Staff, Meg van Huygen
