Introduction: A hearty, celebratory stew in which rooster or chicken is slow-braised in chicha, a mildly fermented corn and pineapple drink, alongside dulce de tapa (unrefined cane sugar). Cultural Background: A hearty, celebratory stew in which rooster or chicken is slow-braised in chicha, a mildly fermented corn and pineapple drink, alongside dulce de tapa (unrefined […]
Introduction: Literally meaning 'marriage,' casamiento is the union of rice and beans fried together into one dish — a daily staple that appears at breakfast, lunch and dinner alike, standing in as the country's most fundamental side.. Cultural Background: Literally meaning 'marriage,' casamiento is the union of rice and beans fried together into one dish […]
Introduction: Seco de chivo is a rich goat meat stew considered by many Ecuadorians to be a national dish, often reserved for celebrations and Sunday family meals. Cultural Background: Seco de chivo is a rich goat meat stew considered by many Ecuadorians to be a national dish, often reserved for celebrations and Sunday family meals. […]
Introduction: Ceviche de chochos is a vegetarian Andean take on ceviche, using lupin beans (chochos) — a nutrient-dense legume cultivated in Ecuador for centuries — marinated in lime, tomato and onion. Cultural Background: Ceviche de chochos is a vegetarian Andean take on ceviche, using lupin beans (chochos) — a nutrient-dense legume cultivated in Ecuador for […]
Introduction: Menestra — a thick lentil stew — paired with grilled beef, rice and fried plantain is one of the most common lunch combinations in coastal Ecuador. Cultural Background: Menestra — a thick lentil stew — paired with grilled beef, rice and fried plantain is one of the most common lunch combinations in coastal Ecuador. […]
Introduction: Seco de pollo is a classic Ecuadorian lunchtime dish — chicken braised slowly in a cilantro, garlic and naranjilla (or beer) sauce until falling-apart tender. Cultural Background: Seco de pollo is a classic Ecuadorian lunchtime dish — chicken braised slowly in a cilantro, garlic and naranjilla (or beer) sauce until falling-apart tender. 'Seco' translates […]
Introduction: Tigrillo is a hearty scrambled breakfast hash from Ecuador's Amazon and coastal regions, made from mashed green plantain mixed with scrambled eggs, cheese and often shrimp or pork. Cultural Background: Tigrillo is a hearty scrambled breakfast hash from Ecuador's Amazon and coastal regions, made from mashed green plantain mixed with scrambled eggs, cheese and […]
Introduction: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong Afro-Caribbean and Cocolo (English-speaking Caribbean immigrant) heritage, where coconut-based cooking is more prominent than in the rest of the country. Cultural Background: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong […]
Native Name: Shakshuka (Hebrew/Arabic origin) Dietary Tags: Dairy-free, Vegetarian, Kosher (Pareve/Dairy optional) Cultural Background: Shakshuka – eggs gently poached in a spiced tomato and pepper sauce – traces back to North African Jewish communities, particularly Tunisia and Libya, before becoming a beloved breakfast across Israel. Jewish immigrants carried the dish with them during the mass […]
Native Name: Salat Yerakot (Vegetable Salad) Dietary Tags: Pareve, Vegan, Kosher Cultural Background: This finely diced salad of cucumber, tomato and onion is a daily staple across Israel, eaten at nearly every meal from breakfast to dinner. Rooted in the culinary traditions Jewish immigrants brought from the Middle East and North Africa, its bright simplicity […]