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nuts). We savored watermelon ceviche, fresh methods. It’s a reflection of chef Escardo’s her-
mango adorned with lantana flowers and itage: His grandparents are French, his mother
spearmint. Next came two desserts: first a was raised in Naples, Italy. He grew up in Ar-
caramelized coconut sorbet with raspberries gentina, where he attended culinary school.
and chili powder, then a smoky mint ice cream Before sitting for dinner, Escardo gave us a
daubed with Andean blueberries. Oh, and the tour of the restaurant’s backyard – where ev-
curtain closer was a chocolate tasting – six erything from fruits and vegetables to a forest
of herbs flourish.
Signature Cuisine Cardo menu items range from appetizers of
traditional French onion soup to creative de-
Chef Adrian Escardo and business partner lights such as burrata with saffron-poached
Carmen Elena Torres opened Cardo in March pears – served with crunchy Serrano-style ham,
2020, six days before the pandemic closed ev- crispy kale and house-made focaccia.
erything in Quito. They didn’t just survive; to- Our tasting menu included a giant freshwa-
day their restaurant is a bustling, delicious ter curried prawn from the Amazon served with
success. Andean corn masa wrapped in pockets of Gala-
Cardo calls itself a “cocina de autor” – a pagos seaweed. It offered a contemporary take
restaurant with “signature cuisine.” It blends on Quito’s signature hornado (slow roasted
old world traditions and family recipes with pork): We savored every morsel of our sous-
new world products, concepts and cooking vide pancetta served on a creamy bed of
118 WINE DINE & TRAVEL MAGAZINE SPRING 2023
