La Pata Gorda

"The Freebie: Mint digestif (a.k.a. the saltamonte). More than half of La Pata Gorda’s menu is seafood. The Ecuadorian restaurant on Miracle Mile makes ceviches and grilled conchas that are tasty, but may result in smelly breath. The good news is a meal here is finished off with a complimentary digestif (called saltamonte) made with rum, mint, and condensed milk. The mint flavor from this shot is an ideal palette cleanser that makes your breath smell more like a Colgate sponsorship and less like a Seaworld internship." - mariana trabanino, ryan pfeffer, virginia otazo

"Whether it’s croquetas, ceviche, salad, or some meaty claws, you’re bound to encounter crab here—Ecuadorian mangrove crab to be exact. This place has locations throughout Ecuador, but this casual Miracle Mile restaurant is their first U.S. location. If you come with a friend or two, get the Pata Gorda platter that comes with snack-sized portions of a peanut sauce ceviche, fried calamari, and crab claws. All but a few items on the menu are seafood-related. So liking fish is not mandatory, but strongly encouraged to enjoy a meal here, which always ends with a complimentary minty little digestif. " - mariana trabanino

"La Pata Gorda is an Ecuadorian restaurant in Coral Gables perfect for a casual weekday meal. Whether it’s croquetas, ceviche, salad, or some nice meaty claws, you’re bound to encounter crab here—Ecuadorian mangrove crab to be exact. If you come with a friend or two, get the Pata Gorda platter that comes with snack-sized portions of a peanut sauce ceviche, fried calamari, and crab claws. All but a few items on the menu are seafood-related. So liking fish is not mandatory, but strongly encouraged to enjoy a meal here, which always ends with a complimentary minty little digestif. Food Rundown photo credit: Mariana Trabanino Grilled Conchas These arrive on fire and are described as spicy on the menu, but they aren’t as scary as they sound (or look). The clams are topped with little slices of octopus, but the sauce is more nutty (think tahini). It’s a tasty starter. photo credit: La Pata Gorda Carapacho Croquetas The plantain in these croquetas slightly overpowers the crab, but they’re still crispy outside and juicy inside. We’d take this over popcorn as a movie theater snack. photo credit: Mariana Trabanino La Pata Gorda Platter This is for the indecisive folks who want a few bites of everything. The platter comes with small bowls of jipijapa ceviche, crab salad, mangrove crab legs, and fried seafood to give you a little taste of two-thirds of the menu. It's light, tasty, and a lovely introduction to Ecuadorian food for those unfamiliar. photo credit: La Pata Gorda Chopsué This is a more exciting alternative to your typical rice bowl. The chopsué is made with crunchy rice, crab, and a house sauce reminiscent of huancaína. The chopsué has many layers, but the crispy bits of plantain do the bulk of the flavor work. If you have brumotactillophobia, don’t get this dish. The thick house sauce, crunchy rice, and crab meat must be mixed together to avoid bland mouthfuls. photo credit: Mariana Trabanino Saltamonte This is a complimentary digestif made with rum, mint, and condensed milk. It comes together to form an alcoholic mouthwash that’s the perfect closer to a fish-heavy meal. It’s sweet, refreshing, and best of all, free." - Mariana Trabanino