Sabor Ecuatorian

My personal eating philosophy in Ecuador is to order from the menu whatever I do not recognize but am still able to pronounce. This “adventure eating” has yet to disappoint and is enriching my Ecuador experience through taste, smell and sight. Knowing Spanish does not always help when reading menus due to the strong influence of indigenous cultures in local delicacies. Some traditional foods, such as quinoa (a grain), are familiar to me, whereas others, such as cuy (guinea pic) are not. I found cuy to be tasty when roasted and accompanied by one of the many (many!) types of bananas that accompany Ecuadorian meals. Patacones (fried plantain deliciousness) are the new staple in my diet. The diversity of food offers insight into the diversity of the country, a recurring theme of the class. Indigenous influences are prevalent with many varieties of potatoes, corns and bananas.

The richness of Ecuadorian cuisine derives from the tremendous biodiversity of the country. I have indulged in ceviche (shrimp, muscle, fish, etc.) from the coast, locro (a potato soup unlike any other and served with avocado, pictured above) from the highlands, and yucca from the oriente. Regions often have meals named after cities. For example, Mosaico Cuencano is a plate that is literally a mosaic of meats popular in Cuenca. Plato típico Otavaleño and fritada Quiteña are both fried pork, a specialty of the Ecuadorian capital. The secret to such fine cuisine is the continuous supply of fresh produce. Juices come from fresh fruits, and so far I have savored naranjilla, blackberry, passion fruit, babacoa, pineapple, papaya, melon, and tomate de arbol, to name a few. A common plate is seco de pollo or seco de carne, which consists of rice, a salad, and a meat with a rich sauce. Why it is called seco (literally “dry”) remains a mystery to me.

A favorite quick, fulfilling meal of humitas (cornbread styled wraps with cheese in the middle) and tamales (wrapped in banana leaves) can be found in many storefronts. Women often serve these staples from a series of large pots on street corners. Other great snacks are pan de yucca (bread dollops with cheese inside) and empanadas de verde (inspired by typical Chilean food). Choclo (corn on the cob, roasted over the fire) is an especially delicious snack in rural areas (pictured above).

For the sweetest part of the meal, Ecuador knows how to show off. Helado de kiwi (kiwi ice cream) and mora (black berries) with dulce de zanahoria (caramelized carrot) drizzled on top is beyond delicious. Torta manqueño is like a banana bread cake and can be served with ice cream as well. Additionally, the varieties of cakes with manjar (dulce de leche) or chocolate are always present to temp your sweet tooth. A local chocolate factory in Salinas de Bolivar makes many delicious combinations, for example chocolate con aji (chili pepper), chocolate with pájaro azul (a pure grain liquor), and chololate con soya (soy).

This list is far from complete of all of the savory options that Ecuador provides adventurous eaters. The Ecuadorian food provides insight into the complexity and rich culture within the country. One need not travel far for a new perspective and a new menu.