{"id":77619,"date":"2024-11-25T10:18:51","date_gmt":"2024-11-25T18:18:51","guid":{"rendered":"https:\/\/blog.mozilla.org\/?p=77619"},"modified":"2025-04-16T08:44:51","modified_gmt":"2025-04-16T15:44:51","slug":"chicago-la-humita","status":"publish","type":"post","link":"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/","title":{"rendered":"La Humita: 20 years of authentic Ecuadorian flavors in Chicago"},"content":{"rendered":"\n
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Nestor Correa founded La Humita in 2003. Later, he hired Chef Juan Esteban, who introduced new dishes focused on Ecuadorian seafood. Credit: Diane Sooyeon Kang <\/figcaption><\/figure>\n\n\n\n
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Diane Sooyeon Kang is a food and travel photographer and writer with a passion for storytelling. She has traveled the world extensively, working with esteemed publications and brands. You can find more of her work at dianeskang.com<\/a>.\n<\/pre>\n<\/div><\/div>\n\n\n\n
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When Nestor Correa opened La Humita in Chicago in 2003, he wasn\u2019t just opening a restaurant; he was creating a culinary homage to his family\u2019s heritage and Ecuadorian roots. Named after la humita \u2014 a traditional sweet tamale made from ground corn \u2014 the restaurant started with recipes passed down through generations, becoming one of the first Ecuadorian restaurants in the city to offer an authentic taste of Ecuador to a diverse audience.

Nestor\u2019s journey into the restaurant world began long before La Humita opened its doors. For over 15 years, he worked as a server at the Marriott Hotel, where he cultivated a deep appreciation for the restaurant industry. “I\u2019ve always had a passion for our cuisine,” Nestor explains. \u201cMy mission is to leave something cultural in the city. It\u2019s why I chose to open an Ecuadorian restaurant over other types.\u201d This dedication stems from his childhood, growing up with his mother\u2019s and sister\u2019s homemade recipes that friends and family always praised.<\/p>\n\n\n\n
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Credit: Diane Sooyeon Kang  <\/figcaption><\/figure>\n\n\n\n
La Humita’s initial concept was a high-end dining experience. When it opened in 2003, it quickly gained media attention, appearing in publications like The Chicago Tribune and Chicago Magazine. With a unique menu of Ecuadorian dishes, La Humita quickly became a standout in Chicago\u2019s dining scene, introducing many locals to the richness of Ecuadorian cuisine for the first time. But when the pandemic struck, Nestor faced a major setback. La Humita closed its doors for two years, during which he reevaluated the concept. He attempted to relaunch as La Humita Express, a fast-food version inspired by restaurants like Panda Express, with customizable plates and a simplified approach to serving.

However, this new concept didn\u2019t resonate with his loyal Ecuadorian clientele, who longed for more traditional dishes. \u201cOur community didn\u2019t accept the concept,\u201d Nestor says. \u201cThey want specific, traditional dishes.\u201d Realizing that the express concept was not meeting his community\u2019s needs, he restructured the restaurant to honor its original offerings, bringing back traditional plates that felt authentic and comforting. This shift was solidified with the hiring of Juan Esteban, a chef from Quito, Ecuador, who introduced new dishes focused on Ecuadorian seafood, such as shrimp ceviche and the iconic encebollado de pescado (fish soup). \u201cOur chef has brought fresh ideas and traditional flavors,\u201d Nestor shares, crediting this hire with revitalizing La Humita\u2019s menu.<\/p>\n\n\n\n
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\u201cOur chef has brought fresh ideas and traditional flavors,\u201d Nestor Correa said of Chef Juan Esteban. Credit: Diane Sooyeon Kang  <\/figcaption><\/figure>\n\n\n\n
This renewed focus on Ecuadorian authenticity has also allowed La Humita to double down on what sets it apart. \u201cWe only serve 100% Ecuadorian cuisine \u2014 no Mexican, American or Italian dishes,\u201d Nestor emphasizes. Their approach highlights a distinct culinary identity, one that differentiates Ecuadorian cuisine from other Latin American food, especially with dishes like ceviche, which is boiled instead of cooked in lemon as it\u2019s typically prepared in other countries.

Despite these adaptations, challenges remain, particularly in reaching new customers. \u201cFor us, it\u2019s been complicated because our cuisine isn\u2019t as well-known as Italian or Mexican,\u201d Nestor admits. \u201cIt\u2019s hard to make Ecuadorian food popular.\u201d Initially, La Humita attracted a mix of local and international patrons, but over the years, its customer base has become primarily Ecuadorian. Now, with a focus on maintaining cultural authenticity, Nestor hopes to regain a wider audience.

One major hurdle to expanding his reach has been the restaurant\u2019s limited digital presence. While they have social media accounts, Nestor acknowledges that without a professional website, they lack visibility. \u201cMany business owners don\u2019t realize how critical a website is,\u201d he says. \u201cBut if you don\u2019t have one, or if it\u2019s not up-to-date, you\u2019re missing out. People are looking for information, and not having it can hurt your business.\u201d With this in mind, Correa hopes to build a new website that will better showcase the restaurant\u2019s true identity and give diners a clearer picture of the food and experiences they can expect. Even small changes, like displaying photos of their dishes in the restaurant windows, have made a noticeable difference, drawing in more people from the neighborhood<\/p>\n\n\n\n
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Credit: Diane Sooyeon Kang<\/figcaption><\/figure>\n\n\n\n
For Nestor, the business is personal. Not only does his family\u2019s legacy influence the menu\u2014his mother\u2019s and sister\u2019s recipes remain unchanged on dishes like la humita and traditional tamales \u2014 but his family also plays an active role in the restaurant\u2019s operations. His wife, who is originally from Mexico, learned to cook Ecuadorian food from his mother and sister, and she now works in the kitchen. \u201cWe grew up with business in our blood,\u201d Nestor explains. \u201cMy wife, my sister, and even my mother, who\u2019s 93, have all helped bring Ecuadorian flavors to life here.\u201d

As Nestor reflects on La Humita\u2019s 20-year journey, he remains steadfast in his commitment to Ecuadorian cuisine. Going digital may help him reach more people, but for Nestor, the heart of La Humita will always be the authenticity and warmth of home-cooked Ecuadorian dishes. And with the support of his family and community, he\u2019s hopeful La Humita will continue to thrive for many years to come.

His vision of sharing Ecuadorian cuisine with Chicago continues to guide him, and he\u2019s excited for what the future holds. \u201cIt\u2019s all about sharing my culture through my food,\u201d he says. \u201cEverything we do is a reflection of that.\u201d<\/p>\n\n\n\n
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Credit: Diane Sooyeon Kang<\/figcaption><\/figure>\n\n\n\n
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Chicago\u2019s small business owners are shaping their communities with purpose. In this series<\/a>, we highlight the entrepreneurs behind local gems \u2013 each of them building something bigger than just a business. Through <\/em>Solo<\/em><\/a>, Mozilla\u2019s free AI-powered website creator, they\u2019re exploring new corners of their community online. Check out La Humita’s <\/em>Solo website here<\/em><\/a>.<\/em><\/p>\n\n\n\n\n  
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Ready to start creating?<\/h3>      Launch your website<\/span>   <\/div>\n<\/a>\n","protected":false},"excerpt":{"rendered":"
Diane Sooyeon Kang is a food and travel photographer and writer with a passion for storytelling. She has traveled the world extensively, working with esteemed publications and brands. You can find more of her work at dianeskang.com. When Nestor Correa opened La Humita in Chicago in 2003, he wasn\u2019t just opening a restaurant; he was […]<\/p>\n","protected":false},"author":1889,"featured_media":77660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[464324],"tags":[4708,464259],"coauthors":[464279],"acf":[],"yoast_head":"\nLa Humita: 20 years of authentic Ecuadorian flavors in Chicago<\/title>\n<meta name=\"description\" content=\"Founded by Nestor Correa, La Humita celebrates his family\u2019s heritage with traditional dishes like shrimp ceviche, tamales and encebollado de pescado.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/\",\"url\":\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/\",\"name\":\"La Humita: 20 years of authentic Ecuadorian flavors in Chicago\",\"isPartOf\":{\"@id\":\"https:\/\/blog.mozilla.org\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.mozilla.org\/wp-content\/blogs.dir\/278\/files\/2024\/11\/La-Humita_Mozilla_DianeSooyeonKang-5-scaled.jpg\",\"datePublished\":\"2024-11-25T18:18:51+00:00\",\"dateModified\":\"2025-04-16T15:44:51+00:00\",\"author\":{\"@id\":\"https:\/\/blog.mozilla.org\/en\/#\/schema\/person\/ff2a2684ab8dcbe5372151857748455d\"},\"description\":\"Founded by Nestor Correa, La Humita celebrates his family\u2019s heritage with traditional dishes like shrimp ceviche, tamales and encebollado de pescado.\",\"breadcrumb\":{\"@id\":\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/blog.mozilla.org\/en\/mozilla-new-products\/chicago-la-humita\/#primaryimage\",\"url\":\"https:\/\/blog.mozilla.org\/wp-content\/blogs.dir\/278\/files\/2024\/11\/La-Humita_Mozilla_DianeSooyeonKang-5-scaled.jpg\",\"contentUrl\":\"https:\/\/blog.mozilla.org\/wp-content\/blogs.dir\/278\/files\/2024\/11\/La-Humita_Mozilla_DianeSooyeonKang-5-scaled.jpg\",\"width\":2560,\"height\":1707,\"caption\":\"Nestor Correa founded La Humita in 2003. 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