Introduction: A simple, humble tamal made from corn dough filled with mashed beans and wrapped in banana leaf, tamales pisques are a fixture of holiday tables and family gatherings, embodying the agricultural roots of Salvadoran cuisine in their pared-back ingredients.. Cultural Background: A simple, humble tamal made from corn dough filled with mashed beans and […]
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: Caldo de bolas de verde is a coastal Ecuadorian soup featuring dumplings made from mashed green plantain, stuffed with seasoned beef, and simmered in a rich vegetable broth. Cultural Background: Caldo de bolas de verde is a coastal Ecuadorian soup featuring dumplings made from mashed green plantain, stuffed with seasoned beef, and simmered in […]
Introduction: This beet and orange salad reflects the fresh produce of Ecuador's Andean valleys, where beets thrive in the cool highland climate and citrus arrives from lower coastal elevations. Cultural Background: This beet and orange salad reflects the fresh produce of Ecuador's Andean valleys, where beets thrive in the cool highland climate and citrus arrives […]
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: 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. […]