Introduction: A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Cultural Background: A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Families often gather around a big pot of sopa de res on […]
Introduction: Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Cultural Background: Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Chicken pieces […]
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: 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: 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: 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: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Cultural Background: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Served here with a creamy peanut sauce (salsa de maní), […]
Introduction: Locro de papa is a thick, creamy potato and cheese soup from Ecuador's Andean highlands, warming against the cool mountain climate of Quito and surrounding provinces. Cultural Background: Locro de papa is a thick, creamy potato and cheese soup from Ecuador's Andean highlands, warming against the cool mountain climate of Quito and surrounding provinces. […]
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. […]