All over Central and South America you’ll find empanadas -- a stuffed starch filled with various ingredients that makes a great snack or meal. The name comes from the Spanish word ’empanar’, which means “enbreaded”. They were brought to the Americas by the Spanish, but each country has their own take on them.
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The sauce of choice in Ecuador is aji sauce. It’s a chili pepper sauce, but it’s not always spicy. Every restaurant makes the sauce themselves, so it changes depending on what they’re serving, where in Ecuador they are, and even what’s in season.
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Bananas are one of the most important crops in Ecuador. Some might say they are THE most important crop. They’re the second biggest export item the country has (the first is oil), and they’re also an incredible ingredient in Ecuadorian cuisine.
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Ecuadorian food showcases the country’s varied environment, but it has also been influenced over the years by the variety of cultures that now make up the citizens of Ecuador. The cuisine has come a long way since the early days when the original Indigienous people discovered potatoes, corn, cassava, and other crops that have made their impact on the entire world.
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Quito’s Mercado Central, or Central Market, is a must-stop when visiting the Ecuadorian capital. It’s a great place to observe the culture, but more than that, it’s a great place to get a delicious meal.
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If I need to grab a quick lunch in Ecuador, I know I can head to a local restaurant and get a hot, filling, and incredibly tasty bowl of encebollado.
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Potatoes in Ecuador is a big topic. It’s said that the Andes mountains are home to over 4000 types of potatoes. They were first grown in Peru, just north of Lake Titicaca, 8000 years ago.
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Ecuadorian markets are filled with all sorts of ingredients for cooking -- stacks of vegetables, fruits, meat, and even even pantry items. In the video, we’ll have a quick look at the variety of fruits and vegetables, and then it’s time to grab a plate of my favorite dish in Ecuador (so far) hornado.
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