Carne Colorada con Ensalada Fresca (Keto)
Achiote-Marinated Beef with Fresh Salad (Keto)
Yes, with a tweak: explicitly request no potatoes, mote, plantains, or rice. About 6g net carbs per serving, lower than 6 in 10 Ecuadorian dishes.
What it is
Tender cuts of beef (typically flank or skirt steak) marinated for hours in a distinctive blend of achiote, garlic, cumin, oregano, and vinegar, then pan-fried or slow-roasted to savory perfection. Served with a simple, generous green salad and sliced avocado instead of traditional high-carb sides like potatoes, mote, or plantains.
Key ingredients
Beef (flank or skirt steak), achiote paste/oil, garlic, cumin, oregano, white vinegar, bell peppers, white onion, fresh cilantro, olive oil, mixed greens, avocado, lime. Restaurant portions assume generous oil for cooking and dressing.
How to make it keto
Explicitly request no potatoes, mote, plantains, or rice. Verify no sugar in the achiote marinade or salad dressing. Ensure salad dressing is oil-based (e.g., olive oil and lime).
Watch out for
Hidden sugars in pre-made achiote paste or marinades. Cross-contamination with high-carb sides on shared cooking surfaces. Sugary salad dressings.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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